Baked Riccota with pumpkin sauce

150 g Ricotta
1 tsp fresh lemon thyme
1 tsp fresh rosemary
100g Pumpkin
2 tbsp milk

Place oven on 180. Place some baking paper on a flat tray, spray some oil on an egg ring.

Mix ricotta and fresh herbs together and place in greased egg ring and bake in oven for 20 mins or till set.

Meanwhile steam pumpkin till tender and mash with milk until a nice sauce constience.

Place sacue in bowl and place round baked ricotta ring on top.