Drain the cheese in a sieve.
Meanwhile, peel and chop the shallot. Wash, peel and finely chop the potatoes.
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.
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.
Toast the pine nuts in a dry pan until golden brown, then roughly chop. Grate the Parmesan.
Wash and chop the dill.
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.
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.