This baked ricotta recipe with roast pumpkin and silverbeet is delicious and warming and super healthy to boot!
A quick baked ricotta recipe that can be made in around half an hour. We have kept our flavours fairly simple with some fresh thyme and lemon zest (mainly because they were growing in the garden) but feel free to flavour with whichever herbs you have on hand. Ideal to serve as an individual main course or enjoy as a colourful large share platter.
What you’ll need…
This recipe is easy to adapt depending on how many people will be eating…just buy a bigger pumpkin and multiply the ricotta and egg white if there are a few more joining the table.
- Japanese pumpkin (otherwise known as Kent) – allow 2 – 3 wedges per person
- Ricotta cheese – I used full fat but low fat is also fine- allow 250g per person
- Egg white – 1 ea
- Thyme – fresh is best but dried is ok too
- Lemon zest
- Silverbeet – a few leaves from the garden if you have some or a bunch from the shop
- Garlic – crush a few cloves
- Olive oil
- Salt and Pepper
- Lemon and Black Pepper Flavour Pearls
Cut the pumpkin in wedges and toss in some olive oil with a little of the crushed garlic, a few sprigs of thyme and salt and pepper. Lay the slices out on a tray and bake at 180C for around 20 – 30 minutes. (until golden and softened)
While the pumpkin is cooking pop the ricotta and egg white in a bowl and squish it up with your hands until well combined. Add some thyme (or other herbs – a spoon of pesto would even do the trick if you have some), salt and pepper and a little garlic too if you like and mix well. Form a pattie much like a burger per person and place on a tray lined with baking paper. Drizzle a little olive oil on top and pop it in the oven too. The ricotta should take a similar amount of time to cook as the pumpkin. When it’s golden and puffed up a little it is ready.
The pumpkin and ricotta can be prepared to this point a couple of days in advance if you want to get really organised and just warm them again to serve.
Next you will need to prepare the silverbeet. Take a sharp knife and cut the leafy greens from the woody stalks and give them a good wash in some cold water.
Ready to serve
When it’s time to eat, just pop the ricotta and pumpkin back into the oven to warm through again. Put a large fry pan on the heat and get it super hot. Add a lick of olive oil and pop the silverbeet in to quickly wilt. Add a touch of garlic if you like and season well.
Using a lifter, place the ricotta onto your serving plate and add as much pumpkin and wilted silverbeet as you desire. Finish with some Lemon and Black Pepper Flavour Pearls and there you have it…a delicious vegetarian meal.
Until next time
from the Peninsula Larder Team
First we eat, then we do everything else.