2 cups whole milk or part skim ricotta
3 eggs
1/2 cup Parmesan cheese, fresh grated
fresh cracked black pepper
kosher salt
pinch of nutmeg
6 - 12 sun-dried tomatoes
1 tablespoon fresh parsely, roughly chopped
In a small sieve over a small bowl, drain 2 cups of ricotta cheese, for 1 hour or overnight (covered).
Preheat oven to 350°.
Generously butter 6, 1 cup oven safe bowls or ramekins. Using a fork, in a small bowl, combine the drained ricotta cheese, salt, pepper, eggs, and Parmesan cheese until you have a smooth consistency.
Place 1 large or 2 small sun-dried tomatoes in the bottom of each baking bowl or ramekin. Divide ricotta mixture evenly among the ramekins. Bake until golden brown and slightly puffy, about 30-35 minutes.
Let cool for 10 minutes. Use a knife to release each baked ricotta from the ramekin onto a serving plate. Sprinkle with chopped parsley and serve immediately.
Recipe printed from http://TheSlowRoastedItalian.com/
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