Peas With Baked Ricotta and Breadcrumbs | Oregonian Recipes

Ingredients

• Olive oil
• 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta (see note)
• 2 to 3 tablespoons fresh breadcrumbs
• 4 teaspoons butter
• 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
• 5 small sage leaves, minced (about 1 1/2 teaspoons)
• 1 1/2 pounds pod peas, shucked (about 1 cup)
• 1/2 cup water
• Grated zest of 1 lemon
• Sea salt and freshly ground black pepper
• Chunk of Parmesan cheese, for grating