Recipes

Double Baked Ricotta and Roasted Vegetable Salad

Ingredients
  • 400g butternut pumpkin, (cut into 3cm cubes)
  • 4 roma tomatoes, quartered
  • 8 button mushrooms, halved
  • 1 x 200g The Margaret River Dairy Company Baked Ricotta Original
  • 1 x 100g bag rocket
  • Olive oil
  • Balsamic glaze
Method
Arrange pumpkin, tomatoes and mushrooms in a large greased baking dish. Drizzle with olive oil and season with salt and pepper. Place into a pre-heated oven and bake for 25 minutes at 200°C. Remove dish from oven, add the baked ricotta and return the dish to the oven. Reduce temperature to 180°C and cook for a further 20 minutes. Remove from oven and slice ricotta into 12 wedges.

Take cooked vegetables, double baked ricotta and rocket, place into a large bowl and lightly toss to combine. Arrange on serving plates and drizzle with oil and balsamic.
Serves: 4 - 6
Preparation Time: 15 minutes
Cooking Time: 45 minutes
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Double Baked Ricotta and Roasted Vegetable Salad

Maple Red Wine Pears with Baked Ricotta

Ingredients
  • 20g butter, melted
  • 2 tablespoons brown sugar
  • 3 pears, peeled & quartered
  • 1 cup red wine
  • ¼ cup maple syrup
  • 1 cinnamon stick
  • 1 x 200g The Margaret River Dairy Company Baked Ricotta Original, at room temperature
Method
Heat saucepan over a medium flame and add butter, brown sugar and pears. Cook for 2 minutes, stirring continuously, so pears are nice and golden. Add red wine, maple syrup and cinnamon, bring pot to the boil and cook for 5 minutes. Remove pears from the pot and place into a serving dish, allowing pot to simmer for a further 5 minutes, to reduce sauce. Pour thickened sauce over the pears and set aside to cool.

Slice baked ricotta into 4 - 6 pieces and arrange with pear pieces on serving plates, drizzle with sauce to serve. For a garnish, peel discarded cinnamon stick into pieces and place over pears for a finishing touch.
Serves: 4 - 6
Preparation Time: 10 minutes
Cooking Time: 12 minutes
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Maple Red Wine Pears with Baked Ricotta