225g ricotta
3 tbsp parmesan, grated
125ml milk
2 eggs, separated
80g self-raising flour
40g butter, for frying

For the topping
150g cherry tomatoes
2 tbsp olive oil
Salt and black pepper
½ clove garlic, crushed
½ tbsp balsamic vinegar
50g baby spinach leaves
2 tbsp basil leaves, shredded
30g pine nuts, toasted and chopped