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Baked pea ricotta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy cheese and vibrant green peas unite in this delightful entree.
Ingredients:
  • 310g (2 cups) fresh peas
  • 480g (2 cups) fresh ricotta
  • 1 x 150g pkt goat's cheese (South Cape brand), crumbled
  • 2 eggs, lightly whisked
  • 40.00 ml chopped fresh oregano
  • 40.00 ml chopped fresh continental parsley leaves
  • 40.00 ml finely chopped fresh chives
  • 2 garlic cloves, crushed
  • Bought chargrilled marinated capsicum, to serve
  • Semi-dried tomatoes, to serve
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 160°C. Line an 11 x 21cm ceramic ovenproof dish with non-stick baking paper, letting it hang over the edges for easy removal.
  • Boil peas in a pot of salted water for 3 minutes until vibrant green. Drain and rinse under cold water. Spread half of the peas on the dish. Enjoy!
  • Combine the peas, ricotta, goat's cheese, eggs, oregano, parsley, chives, garlic, and salt in a food processor until smooth. Transfer the mixture to a dish, cover with baking paper, and bake for 45 minutes. Let it cool for 30 minutes, then refrigerate for at least 4 hours to set.
  • Allow the dish to sit at room temperature for 30 minutes before serving. Enjoy sliced with marinated capsicum, semi-dried tomatoes, and baby rocket leaves.

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