Preheat the oven to 220c, 425f, Gas mark 7. Peel the red onions and cook in boiling water for 10 minutes. Slice about 2cm off the top and put aside. Scoop out the inside with a spoon keeping about 4 layers of the outside onion to make a shell. Mix the ricotta and Dress Italian Basil Pesto together and season to taste with salt and black pepper. Fill each of the onions with ricotta and pesto mix, replace the ‘lid’ of the onion and place on a greased baking tray. Bake for 25 minutes until the onions are cooked and the filling is slightly bubbly. Serve as a side vegetable or with a salad as a light lunch. Coda: The onions can be served hot or are equally delicious at room temperature.