Popular
Latest From the Show
Baked Ricotta with Pistachios
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
“Baked cheese is delicious all on its own, served with flatbreads, crackers or charred toast. Ripe, fresh fruits are also delicious with baked ricotta. At holidays, top this stunner of a snack with roasted grapes, roasted cherry tomatoes or roasted pitted cherries. I roast all three of these fruits as toppers with thinly sliced shallots and a fat drizzle of good-quality balsamic vinegar.”
Ingredients
- Butter, for greasing the baking dish
- 1 pound fresh ricotta cheese, homemade or store-bought, drained
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup Italian pistachios, toasted and finely chopped
- 1 large free-range organic egg, beaten
- 2 tablespoons fresh thyme leaves
- 1 tablespoon grated lemon zest (from an organic lemon)
- Salt and pepper
- Freshly grated nutmeg
Yield
Serves: 8-10
Preparation
Preheat the oven to 350°F. Butter a large ramekin or small soufflé dish. Line the sides with doubled parchment paper to give the dish a 2- to 3-inch collar.
In a bowl, stir the ricotta, Parm, pistachios, egg, thyme, lemon zest, salt, pepper and a few grates of nutmeg. Scrape into the ramekin, set it on a baking sheet, and bake until just set, about 45 minutes. Let cool for 30 minutes or so.
Remove the parchment paper collar and turn out the baked ricotta onto a serving dish.