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Baked Ricotta with Sautéed Leek, Walnuts and Dill

Baked Ricotta with Sautéed Leek, Walnuts and Dill

By Kevin ClarkSeptember 19, 2024

  • Makes
    6-8 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active, plus cooling
  • Rating

This dip gets rich complexity from a trio of cheeses—ricotta paired with mozzarella for gooeyness and Parmesan for sharp, nutty notes. The cooking starts on the stovetop, finishes in the oven and the dish is brought to the table in the same skillet. If you don’t own an 8-inch ovensafe skillet, simply transfer the ricotta-leek mixture to a shallow 1-quart baking dish, then sprinkle with the Parmesan and pepper and bake as directed. Serve warm, with crostini or crusty bread.

Tip

Don’t use either part-skim ricotta or part-skim mozzarella. Whole-milk cheeses are essential for achieving a creamy, velvety texture and full flavor.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium leek, white and light green parts quartered lengthwise, thinly sliced, rinsed and drained

  • Kosher salt and ground black pepper

  • ¼

    cup heavy cream

  • 1

    15 or 16 ounce container (2 cups) whole-milk ricotta cheese (see headnote)

  • 1

    large egg yolk

  • ¼

    teaspoon red pepper flakes

  • 1

    ounce Parmesan cheese, finely grated (½ cup), divided

  • 2

    ounces low-moisture whole-milk mozzarella cheese, shredded (½ cup)

  • ¼

    cup walnuts, toasted and chopped

  • ¼

    cup lightly packed fresh dill, chopped

Step 1

Heat the oven to 400°F with the rack in the middle position. In an 8-inch oven-safe skillet over medium, combine the oil, leek and ¼ teaspoon salt. Cook, uncovered and stirring occasionally, until the leek is softened and translucent but not browned, about 10 minutes. Stir in the cream, then remove from the heat.

Step 2

In a medium bowl, whisk together the ricotta, egg yolk, pepper flakes, half the Parmesan and ¼ teaspoon black pepper. Stir in the mozzarella, followed by the leek, then transfer the mixture to the now-empty skillet. Sprinkle with the remaining Parmesan and additional black pepper.

Step 3

Bake until bubbling and the surface is spotty golden brown, 30 to 35 minutes. Remove from the oven (the handle will be hot) and cool for about 10 minutes. Top with the nuts and dill; serve warm directly from the skillet.

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