I’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 and herb soufflé's
- 1 cup firm ricotta
- 1/2 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
- 1/4 cup grated parmesan extra
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.
- 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.
- 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.