Baked ricottas with roasted tomatoes | Women's Weekly Food
The classic combination of ricotta, spinach and tomato works beautifully in this light dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 cup (40g) pine nuts
- 150 grams baby spinach leaves, chopped coarsely
- 2 medium tomatoes (380g)
- 400 grams ricotta cheese
- 2 eggs, beaten lightly
- 2/3 cup (50g) finely grated parmesan cheese
- 2 tablespoons finely chopped fresh chives
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