Baked Ricotta from Leite's Culinaria

Name: Baked Ricotta from Leite's Culinaria
Ingredients: Butter for the baking dish; 15 to 18 ounces fresh whole-milk ricotta (not reduced fat); 2 large eggs; 3 1/2 ounces Parmigiano-Reggiano, grated; A few fresh oregano leaves, finely chopped; 1 chile, seeded and thinly sliced; Salt and freshly ground black pepper, to taste

Baked Ricotta from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/84915/recipes-baked-ricotta.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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Butter for the baking dish

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15 to 18 ounces fresh whole-milk ricotta (not reduced fat)

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2 large eggs

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3 1/2 ounces Parmigiano-Reggiano, grated

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A few fresh oregano leaves, finely chopped

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1 chile, seeded and thinly sliced

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Salt and freshly ground black pepper, to taste

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