Ricotta and Chive Pancakes with Creamy Mushroom and Spinach Ragout

Instructions

1. 1

   1. In a bowl, whisk together the rice flour, 150 g (5.3 oz) ricotta, eggs, milk, 20 g (about 1/4 cup) grated Parmesan, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper until you have a smooth, thick batter. Let it rest for 10 minutes.

2. 2

   2. While the batter rests, make the ragout. Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until translucent. Stir in the garlic and cook 30 seconds more.

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   3. Add the mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 6 to 8 minutes, stirring, until the mushrooms are browned and have released their moisture.

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   4. Pour in the vegetable broth and add the nutmeg. Cook for 2 minutes. Dissolve the cornstarch in the water and add it to the skillet, stirring until the sauce lightly thickens, 1 to 2 minutes.

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   5. Add the spinach and cook for 1 to 2 minutes until wilted. Stir in the remaining 50 g (1.8 oz) ricotta, the remaining 30 g (about 1/4 cup) grated Parmesan, and the lemon juice. Mix until creamy. Adjust salt and pepper, reduce the heat to low, and keep warm.

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   6. Heat a nonstick skillet or griddle over medium heat and add the remaining 1 tablespoon olive oil. Once hot, drop batter portions of about 3 tablespoons each to make 8 pancakes.

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   7. Cook the pancakes for 2 to 3 minutes per side, until golden and cooked through. If you want to keep them warm, place them on a tray in a preheated oven at 200 °F / 95 °C while you finish the batch.

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   8. Serve two pancakes per portion and spoon the creamy mushroom and spinach ragout over the top. Garnish with extra chives if desired and serve immediately.