Uovo-ricotta-max470w
April 2008
10m, plus chilling Time_icon
4 servings Serves_icon

uova con ricotta

ricotta "eggs"


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These whimsical cheese appetizers, shaped like eggs, are the perfect complement to this array of Easter hors d’oeuvres.

Ingredients

  • 9 ounces fresh sheep’s milk ricotta
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 1 small head green leaf lettuce, torn
  • Freshly ground black pepper

Instructions

In a small bowl, stir together the ricotta and oil; season to taste with salt. Line 8 deviled egg molds with plastic wrap. Spoon the mixture into the molds and cover with a second sheet of plastic wrap. Refrigerate until firm, about 2 hours or up to 2 days.

When ready to serve, remove the ricotta “eggs” from the molds, place on a bed of greens, and garnish with pepper.

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