Ingredients:

  • 500g Whole Milk Ricotta, strained
  • 1 Large Egg
  • 50g Parmesan Cheese, finely grated
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 30ml Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic, minced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Fresh Basil, chiffonade
  • 1/2 tsp Dried Oregano

Instructions:

  1. Combine the strained ricotta, egg, parmesan, salt, and pepper in a bowl. Whisk vigorously for 2 minutes until the mixture is smooth and pale with a velvety, peak-forming consistency.
  2. Heat the olive oil in a pan over low heat. Add the minced garlic and sauté for 1-2 minutes until translucent and nutty, ensuring it does not brown.
  3. Remove the pan from heat and stir in the fresh parsley, basil, and oregano. Let the oil cool for 3 minutes.
  4. Fold the garlic-herb oil infusion into the aerated ricotta mixture.
  5. Spread the mixture into a small oven-safe baking dish, smoothing the top with a spatula.
  6. Bake at 375°F (190°C) for 15-20 minutes until the edges are mahogany-colored and bubbling and the center is set but springy.