This is an easy recipe (especially if you use store bought mash potatos!) and I thought you might enjoy making it. It looks really impressive but it only takes about 5 minutes to prepare!
3 tablespoons of pesto (I use the tomato/olive one to accompany red meats, and the basil pesto for fish and poultry)
1/2 cup of ricotta cheese
2 cups of mashed potatos.
Cayenne pepper or paprika and a bit of olive oil.
Whisk together the ricotta and pesto. Add the mash potatos. Whip on the highest setting of your mixer for 1-2 minutes (or use a hand whisk and mix in as much air as you can.)
Spoon into a piping bag (if you don’t have one, just use a regular freezer bag and snip off one small corner.)
Squirt the mixture into oiled ramekins. Sprinkle the paprika / cayenne pepper over the top. The rougher the top, the better because it’ll create more golden crusty bits that are the best part!
Place in a preheated oven (180C) until golden edges appear.