Step: 1/8

Drain the cheese in a sieve.

Step: 2/8

Meanwhile, peel and chop the shallot. Wash, peel and finely chop the potatoes.

Step: 3/8

Wash and clean the chard. Cut out the hard central stems. Blanch the chard leaves for 5 seconds in boiling salted water, remove and drain well. Chop the chard into small pieces.

Step: 4/8

Blanch the potato cubes in boiling salted water for about 1 minute. Drain, rinse in cold water and drain well. Pat dry on kitchen paper.

Step: 5/8

Toast the pine nuts in a dry pan until golden brown, then roughly chop. Grate the Parmesan.

Step: 6/8

Wash and chop the dill.

Step: 7/8

Beat the ricotta until creamy and mix with the drained cheese, sour cream and egg. Season with pepper. Brush a 12-hole muffin tin with oil.

Step: 8/8

Mix the chard, potatoes, shallots, Parmesan, pine nuts and dill with the ricotta mixture, and spoon into the muffin tins. Bake in a preheated oven at 160°C (140°C fan, gas 4) for 25-30 minutes. Remove and serve with rocket.