Italian Spread with Ricotta

5 from 2 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 medium sized Onion
  • 1 size Red peppers, medium hot
  • 70 g Tomatoes dried in oil
  • 1 tsp Olive oil
  • 175 g Ricotta
  • 2 tbsp Mixed herbs: parsley, basil, thyme
  • Salt, possibly some chili powder and a pinch of sugar


  • Peel the onion, cut into cubes and chop very finely. Core, chop and also finely chop the peppers. Drain the tomatoes only slightly, chop them up and chop them through. Wash, dry and finely chop herbs.
  • Put 1 teaspoons of olive oil, onions, peppers and tomatoes in a cold pan and then simmer over medium heat for approx. 2 minutes until translucent. Always stir and add a little salt. Then put in a bowl and let cool down. Then mix with the ricotta and herbs until creamy. Season with a pinch of sugar, possibly a little more salt and - if you want spicy - with chili powder.
  • This spicy spread tastes great on bread served as a side dish, but is also well suited to fill Involtini or similar or - instead of pesto - to incorporate it into a pasta dish.
  • Regarding the herbs, I unfortunately had to use the dried version of the thyme. That's why I added it when steaming the onions, etc., so that it can develop its aroma better. Parsley and basil were then added fresh at the end.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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