Twice baked ricotta and herb soufflé’s

Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.comI’ve been making a lot of ricotta recently, and began looking for new ways to enjoy it, rather than just crumbling it in salads, or using it as a component in other recipes. I wanted to make ricotta the star, and the star it is in these super easy, but impressive looking twice baked ricotta and herb soufflé’s.

For this recipe you will need firm ricotta from the store, or homemade ricotta that has been well drained, and your favourite herbs. I went with what I had in my garden, which was parsley, basil, rosemary and thyme, however you can use whatever herbs you prefer, or have access to. I also added a bit of garlic, because I’m a bit of a garlic fiend, but this is optional if you aren’t as partial to garlic as I am.

The ricotta is beaten until smooth, using a spoon, but you can also use a food processor for an almost effortless option, before adding the herbs, garlic, grated parmesan and a beaten egg. Now I know technically they are not soufflé’s as they don’t contain beaten egg whites, but they look like soufflé’s and puff up beautifully on their first bake, just like soufflé’s, so I’ve decided to call them soufflé’s.

This recipe makes 2 good sized soufflé’s, adequate enough for a light lunch along with some salad leaves, or makes a great starter to a dinner party, which is how I’ll be serving them next week. Even better, as they are twice baked you can do the first bake ahead of time and the second bake, turned out of their moulds and topped with grated parmesan, just before serving.

My favourite way to eat them is with a side salad leaves and sweet and juicy roasted cherry tomatoes on the side.Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.comTwice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd

Twice baked ricotta and herb soufflé's
Serves: 2
  • 1 cup firm ricotta
  • ½ cup grated parmesan cheese
  • 1 tbs olive oil
  • 2 tbs finely chopped parsley, basil, thyme and rosemary or herbs of your choice
  • 1 clove of garlic, minced (optional)
  • salt and pepper to taste
  • 1 egg, beaten
  • ¼ cup grated parmesan, extra
  1. Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.
  2. Place the ricotta, parmesan, olive oil, herbs and seasonings in a bowl and mix until smooth. Taste and adjust the seasonings as necessary before adding the egg and mixing well.
  3. Spoon the mixture into the buttered moulds and bake for 25 to 30 minutes. Let them sit in the mould for 15 minutes (or cool to room temperature and refrigerate if not eating right away) and turn the souffle's out into a baking dish lined with baking paper. Top with the extra parmesan and bake for a further 15 minutes, or until the cheese on top is golden.


Did you like this recipe?

If so, enter your email and get all of the latest recipes for FREE and receive my FREE vegetarian pantry essentials guide.

Before I complete your registration, you MUST confirm your email. It's easy: 1. Check your email for a message from Delicious Everyday with the subject “Delicious Everyday: Please Confirm Subscription" 2 Open the email and click the Confirmation link. If you don't do this NOW, you won't receive any further emails. Why? I do this to stop fake and spam emails. Once you confirm your email, you're all set and you'll receive another email with a link to download your pantry checklist. NOTE: if you don't receive the email in 5 minutes, check your spam folder.

Leave a Reply

7 Comments on "Twice baked ricotta and herb soufflé’s"

February 20, 2015

Thank you for the recipe!

it look gorgeous!

March 23, 2014

Love this recipe I know what I am having for dinner tomorrow thanks!

These would be beautiful to soak up the last of the summer warmth outside with a glass of wine.

March 6, 2014

Ricotta with herbs is always such a good combination, these souffles look wonderful!