This is one of those dishes that you'll be hesitant to try. You will pass it and pass it and pass it. But then one day, you will decide to try it, and your whole world will never be the same. Perfectly creamy, sweet, and savory. This is somewhere between a dessert and an appetizer. After you have this for the first time, you will be kicking yourself that you didn't have it every time. Tasting Guidelines: Taste is creamy, sweet, and savory. Weight is medium but can be balanced with honey and pepper. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as classic Italian.
Keyword: cheese, recipes, ricotta, ricotta al forno
Author: Chef Ryan Callahan
Large mixing bowl
casserole baking dish OR
small tub ricotta
black pepper to taste
In a mixing bowl, mix all ingredients until consistent. Fill into a pie tin. Bake at 425°F until cohesive and melty, about 10–15 minutes.
Tub ricotta is very moist. So if you desire a less moist product and possibly a little bit of toasting, squeeze the extra moisture out of ricotta before preparing. Serve hot or cold. Serve with crusty bread.