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  1. Step
    Preheat oven to 450°F (230°C) on Bake setting.
  2. Step
    Place all ingredients except the broth in a KitchenAid or stand mixer with a paddle attachment and whip on high speed for 5 minutes (you can also mix by hand using a spatula—it just takes longer).
  3. Step
    Taste for nutmeg and salt, adjusting the seasoning to how you prefer.
  4. Step
    Layer a baking sheet tray with parchment paper and spread the mix (about 1” thick) across the baking sheet.
  5. Step
    Bake in oven for 15 minutes (the mix should still be a little jiggly). Then pull the tray from the oven and let cool on your counter-top to room temperature.
  6. Step
    Once at room temperature, wrap tray with cling film and place in the fridge for a minimum of 2 hours, preferably overnight.
  7. Step
    Once cold, gently transfer the (now firm) tray of cheese mix to your cutting board. Cut your favourite shapes with a cookie-cutter or cut cubes with a knife, then place them onto a new parchment paper-lined tray.
  8. Step
    Pre-heat oven on Broil setting, then place the tray of ricotta mix in oven and cook for 8 minutes (keep an eye on the colour—you want dark golden brown. Transfer to your serving bowl
  9. Step
    Meanwhile, warm your chicken broth in a large saucepan over medium-high heat.
  10. Step
    Once heated, pour the broth over top your golden brown ricotta cut-outs, drizzle with olive oil and enjoy.

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