Peas With Baked Ricotta and Breadcrumbs | Oregonian Recipes

Name: 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; freshly ground black pepper; Chunk of Parmesan cheese, for grating

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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
freshly ground black pepper
Chunk of Parmesan cheese, for grating