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How to make Baked pea ricotta

Yield = 6
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 310g (2 cups) fresh peas
  • 480g (2 cups) fresh ricotta
  • 1 x 150g pkt goat's cheese (South Cape brand), crumbled
  • 2 eggs, lightly whisked
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh continental parsley leaves
  • 2 tablespoons finely chopped fresh chives
  • 2 garlic cloves, crushed
  • Pinch of salt
  • Bought chargrilled marinated capsicum, to serve
  • Semi-dried tomatoes, to serve
  • Baby rocket leaves, to serve

Method

  • Step 1 Preheat oven to 160°C. Line the base and 2 long sides of an 11 x 21cm (base measurement), 1.75L (7-cup capacity) ceramic ovenproof dish with non-stick baking paper, allowing it to overhang.
  • Step 2 Cook peas in a medium saucepan of salted boiling water for 3 minutes or until bright green (see microwave tip). Drain and refresh under cold running water. Place half the peas over the base of the prepared dish.
  • Step 3 Place the remaining peas, ricotta, goat's cheese, eggs, oregano, parsley, chives, garlic and salt in the bowl of a food processor and process until combined. Spoon the mixture into the prepared dish. Fold over baking paper to cover and bake in preheated oven for 45 minutes or until just set. Remove from oven and set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
  • Step 4 Remove the dish from the fridge 30 minutes before serving to bring to room temperature. Serve sliced with marinated capsicum, semi-dried tomatoes and baby rocket leaves.