Creamy ricotta, grilled asparagus and roasted tomato sauce

Ricotta al limone al forno con salsa di pomodori arrostiti e asparagi arrosto

Lemon ricotta cakes with asparagus and roasted tomato sauce

These light and flavourful lemon ricotta cakes with asparagus are a simple yet elegant Italian vegetarian recipe, perfect for spring and summer dining. Baked until softly set and served with a rich roasted tomato sauce, they are ideal for entertaining as they can be made ahead and kept in the fridge for a few days. The dressing also works beautifully with grilled fish, lamb, chicken breast or pan-fried goat’s cheese, making this a versatile Italian ricotta recipe to have on hand. The soft herb and cheese moulds are wonderful with roast asparagus, however when it is not in season serve them with buttered toast, grilled courgettes, roasted and peeled red peppers or heirloom tomatoes.

Serves 4

for the moulds and asparagus

butter, for greasing

250 g (1 cup) ricotta, drained
1 egg
a small handful of fresh thyme leaves, finely chopped, plus extra to garnish
25 g (1 oz) vegetarian hard cheese or Grana Padano or Parmigiano Reggiano, finely grated
finely grated zest of ½ unwaxed lemon
250 g (9 oz) asparagus, woody ends removed
3 tablespoons extra virgin olive oil
a squeeze of lemon juice
salt and freshly ground black pepper

for the dressing

400 g (14 oz / about 3 cups) cherry tomatoes
3 tablespoons extra virgin olive oil (45 ml / 1½ fl oz)
a little finely chopped red chilli or finely grated lemon zest, according to taste (optional)
a handful of flaked almonds, toasted, to serve (optional)

Preheat the oven to 180°C (350°F / gas mark 4). Generously grease 4 dariole moulds (about 8 cm / 3 inch across x 5 cm / 2 inch deep) or ramekins with butter and line the bases with baking parchment.

To make the dressing, roast the whole tomatoes on a baking tray for 20–30 minutes or until they have collapsed but not browned. Remove from the oven and leave to cool. Reserve a handful of cherry tomatoes for a garnish. Tip the remainder into a blender or food processor and blend until smooth. Add the olive oil, salt to taste, and either a little chilli or lemon zest, if you like. The dressing will keep in the fridge, covered, for up to a week.

Make sure the ricotta is well drained. You can do this in a fine sieve or by holding the ricotta in its container over the sink and tipping it. Tip the ricotta into a mixing bowl and stir in the egg, thyme, cheese, lemon zest, salt and pepper. Spoon into the moulds and bake for 30–40 minutes or until the tops are lightly golden and firm to the touch. Meanwhile, place the asparagus on a baking tray, season and drizzle with the oil, roast for 15–20 minutes or until tender. Toast the flaked almonds, if using, on a baking tray until lightly browned, they will take 3–5 minutes.

Turn out the moulds and serve straight away or at room temperature, with the asparagus drizzled with the cooking juices and a squeeze of lemon juice, the dressing and a few roasted cherry tomatoes. Garnish with a few toasted almonds and thyme leaves and serve.