Leftovers: Ricotta Sformato (Ricotta di Sformato)

I had leftover ricotta cheese from yesterday's delicious cherry tomato tarts.
What's a girl to do?

I decided to bake little puddings, or "sformato" in Italian.

Cute little custards that you bake in ramekins and invert onto plates.

Just add herbs and tomatoes and you are all set.

I had already added in the egg and cheese yesterday for the tarts, but if you want to make these little guys from scratch, here is a recipe.

Bookmark this recipe for when you have leftover lasagne ricotta filling.

Ricotta Sformato: makes 4 ramekins

1 cup of fresh ricotta cheese
2 eggs
1/3 cup of Parmigiano Reggiano
handful of chopped basil, parsley or thyme
salt & black pepper
2 tbsp of heavy cream or creme fraiche
handful of cherry tomatoes, halved

Preheat oven to 375F.

Spray 4 small ramekins with cooking spray, or use butter to grease them.

Mix the ricotta cheese with the rest of the ingredients, except the tomatoes.

Pour into the ramekins and decorate w/ cherry tomato halves.

Bake at 375F for about 20 minutes until puffed and golden.

Run a knife around each ramekin, and invert onto plates (when cool enough to handle).

Decorate w/ balsamic syrup, pesto and herbs.