Serves 6

1 1/2 cup fresh whole milk ricotta cheese
1/2 cup grated Parmesan
1 egg
1 tablespoon olive oil
1 teaspoons salt
1 tablespoon coarse black pepper
1 cup sun dried tomatoes in oil
1/4 cup coarsely chopped basil

Preheat the oven to 400 degrees F.

In a medium bowl, mix together the ricotta, Parmesan, egg, olive oil, and salt. Beat with an electric mixer until smooth. Set aside. In the bowl of a food processor, add the pepper and sun dried tomatoes and puree. Evenly divide the tomato mixture between 6 greased ramekins. Top with the ricotta mixture and bake 15 to 20 minutes. Remove from the oven and let sit 5 minutes. Run a small knife around the edge of the ramekins to loosen the ricotta and flip the ramekins upside down onto individual serving plates. Remove the ramekins and sprinkle the tops of the ricotta with basil. Serve warm.