Baked Ricotta With Honey Drizzle

1. 1

   Preheat oven to 350 degrees and butter two 8 ounce ramekins.

2. 2

   In a small bowl, whip egg whites with a hand-mixer until peaks form.

3. 3

   In a medium bowl, combine ricotta, Pecorino Romano, lemon zest, thyme, 2 egg yolks, salt and pepper until blended. Fold in 1/3 of the whipped egg whites. Fold in remaining egg whites.

4. 4

   Divide mixture between the two ramekins. Bake for 15-20 minutes. Remove and drizzle with honey and sprinkle with fresh thyme leaves. Let cool for only a few minutes as this ricotta is best served warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.