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Baked ricotta with pear and walnut salad

Name: Baked ricotta with pear and walnut salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/2 cups (600g) fresh ricotta; 1 garlic clove, finely chopped; 2 tablespoons grated parmesan, plus shaved parmesan to serve; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons plain flour, sifted; Pinch of nutmeg; 1 egg, lightly beaten; 2 tablespoons extra virgin olive oil, plus extra to drizzle; 1 tablespoon lemon juice; 1 tablespoon honey; 1 bunch watercress; 1 pear; 1 radicchio, outer leaves discarded; 1 small red onion, thinly sliced; 2 tablespoons walnuts, toasted

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25m

Baked ricotta with pear and walnut salad

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix transforms creamy fresh ricotta into a beautiful dinner by baking it and serving with a crunchy Italian-style salad.

2 1/2 cups (600g) fresh ricotta
1 garlic clove, finely chopped
2 tablespoons grated parmesan, plus shaved parmesan to serve
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons plain flour, sifted
Pinch of nutmeg
1 egg, lightly beaten
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 tablespoon lemon juice
1 tablespoon honey
1 bunch watercress
1 pear
1 radicchio, outer leaves discarded
1 small red onion, thinly sliced
2 tablespoons walnuts, toasted

Method

1.

Preheat oven to 200°C. Place the ricotta, garlic, parmesan, parsley, flour, nutmeg and egg in a bowl and season. Beat with electric beaters for 2-3 minutes until smooth. Divide among four greased 1-cup (250ml) ovenproof dishes. Lightly drizzle over extra oil and bake for 20-25 minutes until golden.
2.

To make the salad, whisk the oil, lemon juice and honey in a bowl, then season. Pick watercress sprigs, and core and thinly slice the pear. Add watercress and pear to dressing with the radicchio, onion and walnuts, and toss to combine.
3.

Serve baked ricotta with the salad and shaved parmesan.