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1
Preheat the oven to 350.
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2
Spray a 9-inch square ceramic baking dish with nonstick spray and line it with parchment paper, allowing 1 inch of overhang on two sides.
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3
In a large bowl, whisk the ricotta with the heavy cream, eggs, Pecorino, 1 tablespoon of the olive oil, 1/2 teaspoon of salt and the nutmeg.
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4
Spread the mixture in the prepared baking dish in an even layer and cover tightly with foil.
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5
Bake for about 50 minutes, until the ricotta is just set.
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6
Let cool completely, then refrigerate until firm, about 30 minutes.
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7
Meanwhile, increase the oven temperature to 400.
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8
In a small baking dish, brush the tomatoes with olive oil and season with salt.
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9
Bake for about 20 minutes, until the tomatoes just start to burst.
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10
In a medium bowl, toss the cucumber slices with 1/2 teaspoon of salt and let stand for 10 minutes.
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11
Drain the cucumber on paper towels.
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12
Return the cucumber to the bowl and toss with the red onion, red wine vinegar and the remaining 1 tablespoon of olive oil.
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13
Preheat the broiler.
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14
Using the parchment paper, lift the baked ricotta out of the baking dish and cut into 8 pieces.
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15
Arrange the pieces on a baking sheet and lightly brush with olive oil.
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16
Broil 6 inches from the heat for about 6 minutes, until golden in spots.
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17
Transfer the ricotta to plates.
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18
Drizzle a little saba on top and serve with the roasted tomatoes and cucumber salad.
