Peas with Baked Ricotta

Surprisingly delicious, and a simple recipe, too.

This recipe is taken from Deborah Madison's new book . Ricotta is baked, crumbs added, and baked some more. Shallots (I had to sub yellow onion) are sauteed in butter with sage, peas added (I used thawed frozen, in place of the fresh peas called for). I also followed a suggested variation - add some pasta. The cheese is plated first, and the pea-onion-pasta is mixed, and placed on/adjacent to the ricotta.

A bit of salt was needed, but this was remarkably great.

...oh and it was much prettier than the picture would suggest.