I made this by accident. It was a total mistake. I didn't mean to. But I'm glad it happened.
It all started when I had an idea. I put a ton of stuff I liked together in the food processor and mushed it together. Then I tasted it. Blech, the raw garlic was OVERWHELMING. So I stuck the bowl in the oven. When I took it out, it smelled heavenly. Accident, I tell you.
In a food processor or blender, throw in:
- shredded baby spinach. Lots of it.
- juice of 1 lemon.
- zest of one lemon
- shredded Parmesan cheese, about 1/4 of a cup
- 1/4 of a cup pine nuts or walnuts
- salt and pepper, to taste
- 3-4 cloves of garlic. eek!
- 1 tbsp mustard seeds
- drizzle of olive oil to maintain a semi-paste consistency
Fold this mixture into fresh ricotta. Fresh is the operative word here, don't buy that Shaw's bottled crap. If it has more than two ingredients, don't use it. After the mixture is sufficiently mixed, transfer it to a bake-proof container (I actually just used a stainless steel prep bowl) and put it in a warm (200) degree oven until it's ready to serve. Took me around 30 minutes. The garlic should be super fragrant by now and the edges slightly crusty.
Serve on warm bread with an extra drizzle of olive oil, or in ravioli, if you're feeling ambitious. Also works great dolloped on top of pizzas or pasta.