Name: Baked ricotta with pear and walnut salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 600g ricotta; 1 garlic clove, finely chopped; 40.00 ml grated parmesan, plus shaved parmesan to serve; 40.00 ml finely chopped flat-leaf parsley; 40.00 ml plain flour, sifted; Pinch of nutmeg; 1 egg, lightly beaten; 36.40 gm extra virgin olive oil, plus extra to drizzle; 21.00 gm lemon juice; 28.60 gm honey; 1 bunch watercress; 1 pear; 1 radicchio, outer leaves discarded; 1 small red onion, thinly sliced; 18.40 gm walnuts, toasted

Baked ricotta with pear and walnut salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Creamy ricotta baked to perfection, paired with a crispy Italian salad by Jill Dupleix.

Ingredients:

600g ricotta
1 garlic clove, finely chopped
40.00 ml grated parmesan, plus shaved parmesan to serve
40.00 ml finely chopped flat-leaf parsley
40.00 ml plain flour, sifted
Pinch of nutmeg
36.40 gm extra virgin olive oil, plus extra to drizzle
21.00 gm lemon juice
28.60 gm honey
1 bunch watercress
1 pear
1 radicchio, outer leaves discarded
1 small red onion, thinly sliced
18.40 gm walnuts, toasted

Instructions:

Preheat oven to 200°C. In a bowl, combine ricotta, garlic, parmesan, parsley, flour, nutmeg, egg, and season to taste. Use electric beaters to mix for 2-3 minutes until smooth. Divide the mixture into four greased 1-cup (250ml) ovenproof dishes. Drizzle lightly with extra oil and bake for 20-25 minutes until golden brown.
Combine oil, lemon juice, and honey in a bowl and season. Add watercress, sliced pear, radicchio, onion, and walnuts to the dressing. Toss to combine. Enjoy!
Top the baked ricotta with the salad and a generous amount of shaved parmesan before serving.

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