Baked Ricotta with Pistachios

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg, large free-range organic

• Baking & Spices

  • 1 Nutmeg
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Italian pistachios, toasted and finely chopped

• Dairy

  • 1 Butter
  • 1/2 cup Parmigiano-reggiano cheese
  • 1 lb Ricotta cheese, fresh homemade or store-bought

Found on rachaelrayshow.com