- 2 Packham's Triumph pears, sliced into 8 pieces
- 1 tablespoon each olive oil and white balsamic vinegar
- 1 tablespoon caster sugar
- Sea salt and cracked black pepper
- 400g ricotta
- 1/2 cup (40g) finely grated parmesan
- 1 tablespoon each finely chopped oregano and lemon zest
- 1 egg, lightly beaten
- 12 sage leaves, shallow fried until crisp
- 2 red witlof, halved and leaves separated
| - Preheat oven to 200°C
- Place the pear, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine
- Roast for 15-20 minutes or until golden. Set aside
- Place the ricotta, parmesan, oregano, lemon, egg, salt and pepper in a bowl and stir well to combine
- Spoon into 4 x 1/2 cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set
- Allow to cool for 5 minutes before turning out
- Arrange the ricotta with the pears, witlof and crispy sage leaves and drizzle with extra olive oil to serve
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