Baked Ricotta

By @charlieandivys

Serves 4


Step by Step Instructions

Step 1

Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.

Step 2

Halve your garlic bulb horizontally and place on a square of tin foil. Drizzle with a little Cold Pressed Rapeseed Oil and season. Wrap up in the foil.

Step 3

In a large ovenproof dish, combine the tomatoes and olives. Make a space in the centre and place in the ricotta. Pop in the 2 lemon halves, cut side up and the thyme. Pop the garlic in the foil in the corner to roast with the other ingredients.

Step 4

Take your bottle of Lemon, Garlic, Thyme & Balsamic Bread Dipper, shake it well and then drizzle generously over the contents of the roasting dish. Season well and place in the oven and roast for 20-25 mins.

Step 5

As your ricotta bakes, after about 15 mins, make up your pasta following the on-pack instructions.

Step 6

When your pasta is ready, drain and reserve a little of the water, if required later.

Step 7

Remove the roasting dish from the oven and remove the garlic from its foil. Squeeze the garlic into the dish, this should have formed a smooth paste like consistency. Take the lemons and squeeze in any juice, discarding the rinds. Use a spoon to stir together the entire contents of the dish until smooth and creamy. Add in the drained pasta and a little of the reserved pasta water if required to loosen the sauce.

Step 8

Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!