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–+ servings
assembled ricotta pea timbale in ring mold with visible layered structure

Ricotta & Spring Pea Timbale with Crispy Prosciutto

A light, elegant ricotta pea timbale layered with creamy lemon ricotta and fresh mashed peas with mint, finished with crispy prosciutto. This restaurant-style appetizer is simple to make, beautifully plated, and perfect for spring entertaining or a refined lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

Ricotta layer
  • 1 cup whole milk ricotta
  • 2 tbsp cream cheese softened
  • 1 tbsp olive oil
  • Zest of 1/2 lemon
  • Salt to taste
Pea layer
  • 1 cup green peas fresh or frozen, thawed, blanched, and cooled
  • 1-2 tbsp olive oil
  • 1-2 tbsp fresh lemon juice
  • 1-2 tbsp fresh mint finely chopped
  • Salt to taste
Crispy prosciutto
  • 1-2 slices prosciutto
For finishing
  • Fresh mint or microgreens optional

Method
 

Make the crispy prosciutto
  1. Preheat oven to 375°F.
  2. Place prosciutto slices flat on a parchment-lined baking sheet.
  3. Bake for 5–10 minutes until crisp (watch closely to avoid burning).
  4. Remove from oven, let cool completely, then crumble into small pieces.
Prepare the ricotta layer
  1. In a bowl, combine ricotta, softened cream cheese, olive oil, lemon zest, and salt.
  2. Whip or mix until smooth and creamy.
  3. The texture should be thick and spreadable, not runny.
Prepare the pea layer
  1. Lightly mash the peas with a fork, leaving some whole for texture.
  2. Mix in olive oil, lemon juice, chopped mint, and salt.
  3. Do not puree — texture is key.
Assemble the timbale
  1. Using a 5-inch ring mold, layer in this order:
  2. Ricotta (base layer)
  3. Pea mixture
  4. Ricotta (top layer)
  5. Gently press each layer to keep edges clean and compact.
  6. Carefully lift the mold straight up.
Finish and serve
  1. Top with crispy prosciutto and garnish with fresh mint or microgreens.
  2. Serve immediately for best texture.

Notes

  • Use whole milk ricotta for the creamiest texture
  • If ricotta is watery, strain it before mixing
  • Let peas cool completely before assembling
  • Add prosciutto just before serving to keep it crisp
  • For cleaner layers, lightly press each layer as you build

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