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RECIPE
14 INGREDIENTS9 STEPS1hr 30min

Baked Ricotta with Roasted Tomatoes and Onions

4.5
4 Ratings
Baked ricotta with roasted tomatoes and onions. And arugula. And parmesan shavings. A few good olive oil swirls. More parmesan in the batter. Yes, baked ricotta rocks. So easy and so good.
Baked Ricotta with Roasted Tomatoes and Onions Recipe | SideChef
Baked ricotta with roasted tomatoes and onions. And arugula. And parmesan shavings. A few good olive oil swirls. More parmesan in the batter. Yes, baked ricotta rocks. So easy and so good.
Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://vintagekitchennotes.com/
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Fulfilled by
Vintage Kitchen Notes
Home baker and cook. A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles...
http://vintagekitchennotes.com/
1hr 30min
Total Time
$2.99
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Cherry Tomatoes , halved
1
Medium  Red Onion
peeled, cut into 8 parts
to taste
to taste
Salt and Pepper
1/2 cup
2 cups
Ricotta Cheese
1/2 tsp
1/3 cup
Parmesan Cheese , freshly grated
2 Tbsp
to taste
Whole Nutmeg , freshly grated
1 cup
Arugula , washed
to taste
Shaved Parmesan Cheese
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Nutrition Per Serving

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CALORIES
371
FAT
22.1 g
PROTEIN
17.3 g
CARBS
25.3 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Step 2
Place Cherry Tomatoes (1 cup) and Red Onion (1) on baking sheet and drizzle with a few swirls of Olive Oil (to taste) , Salt and Pepper (to taste) .
Step 3
Bake for about 30 minutes, until a bit charred and soft.
Step 4
In a bowl, mix Ricotta Cheese (2 cups) with Eggs (2) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Parmesan Cheese (1/3 cup) . Mix well with a hand beater or wooden spoon.
Step 5
Add All-Purpose Flour (1/2 cup) and mix well again.
Step 6
Add Unsalted Butter (2 Tbsp) and Whole Nutmeg (to taste) .
Step 7
Transfer to a glass 9-inch round dish, spread evenly and bake for 45 minutes, until light brown on top. Let cool on a wire rack.
Step 8
Mound tomatoes and onions on top of the ricotta, then scatter Arugula (1 cup) and Shaved Parmesan Cheese (to taste) .
Step 9
Drizzle with olive oil, some salt and pepper, and serve cut into wedges.
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Nutrition Per Serving
Calories
371
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
13.1 g
66%
Trans Fat
0.4 g
--
Cholesterol
170.1 mg
57%
Carbohydrates
25.3 g
9%
Fiber
1.9 g
7%
Sugars
4.2 g
--
Protein
17.3 g
35%
Sodium
583.5 mg
25%
Vitamin D
0.8 µg
4%
Calcium
384.5 mg
30%
Iron
2.1 mg
12%
Potassium
341.2 mg
7%
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