Fast Recipes

Baked ricotta with baby cos, beans and green olives

Australian Gourmet Traveller fast Italian recipe for baked ricotta with baby cos, beans and green olives.

By Alice Storey
  • Serves 4
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Baked ricotta with baby cos, beans and green olives


  • 450 gm firm ricotta
  • 60 gm parmesan, finely grated
  • 2 tsp thyme
  • 2 eggs, separated
  • For greasing: butter
  • For dusting: flour
  • 200 gm green beans, trimmed
  • 4 baby cos, cut into thin wedges
  • 60 gm Sicilian green olives, pitted, cheeks sliced (½ cup)
  • ¼ cup flat-leaf parsley, coarsely torn
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil


  • 1
    Preheat oven to 180C. Process ricotta, parmesan, thyme and yolks in a food processor until smooth, then season to taste. Whisk eggwhites in a bowl until soft peaks form, gently fold into ricotta mixture, divide among four buttered and floured 200ml ramekins, smooth tops and bake until golden and puffed (12-15 minutes).
  • 2
    Meanwhile, blanch beans until bright green (1-2 minutes), then refresh, drain and combine in a large bowl with cos, olive, parsley, lemon juice and olive oil. Toss to combine, season to taste.
  • 3
    Carefully turn out baked ricotta onto plates and serve hot with cos salad.


This recipe is from the September 2010 issue of .

  • Author: Alice Storey