Sformata di Ricotta Recipe

Name: Sformata di Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, softened; 2 ounces freshly grated Parmigiano-Reggiano cheese; 10 ounces cherry tomatoes; 1 large garlic clove, peeled and halved lengthwise; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; Salt and freshly ground pepper to taste; 6 eggs; 2 1/4 cups fresh ricotta; 1 cup creme fraiche; 2 tablespoons fresh thyme leaves (no stems)

Servings: persons

2 tablespoons butter, softened
2 ounces freshly grated Parmigiano-Reggiano cheese
10 ounces cherry tomatoes
1 large garlic clove, peeled and halved lengthwise
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground pepper to taste
6 eggs
2 1/4 cups fresh ricotta
1 cup creme fraiche
2 tablespoons fresh thyme leaves (no stems)

1
Preheat oven to 400 degrees.
2
Grease the bottom of a 2-quart baking dish with 1 tablespoon butter; sprinkle with 2 tablespoons Parmigiano-Reggiano.
3
Add the tomatoes and garlic; drizzle with 1 tablespoon olive oil and season with salt and pepper.
4
Shake dish to coat tomatoes with cheese.
5
Bake 15 minutes, until tomatoes are hot and start to split, shaking dish occasionally.
6
Remove tomatoes from oven; cool in dish.
7
Spoon tomatoes and their juices into a bowl; reserve the baking dish but do not wash it out.
8
When baking dish is cool enough to touch, grease bottom and sides with the remaining butter.
9
Mix the eggs and ricotta in a food processor until smooth.Add the creme fraiche and half the thyme and process until mixed.
10
Season with salt and pepper.
11
Spread the ricotta mixture in the baking dish; scatter the tomatoes and their juices and remaining thyme on top.
12
Sprinkle with remaining Parmigiano-Reggiano and drizzle with olive oil.
13
Bake until heated through, about 20 minutes.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, softened, 2 ounces freshly grated Parmigiano-Reggiano cheese, 10 ounces cherry tomatoes, 1 large garlic clove, peeled and halved lengthwise, and more.

Yes, Sformata di Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sformata di Ricotta

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