Preparation
Drain the cheese in a sieve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_1_M.jpg)
Meanwhile, peel and chop the shallot. Wash, peel and finely chop the potatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_4_M.jpg)
Toast the pine nuts in a dry pan until golden brown, then roughly chop. Grate the Parmesan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_5_M.jpg)
Wash and chop the dill.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_6_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_7_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000592/000592_step_8_M.jpg)