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    Home » Recipes » Vegetarian Recipes

    Twice baked ricotta and herb soufflé's

    Published: Mar 6, 2014 · Updated: Oct 15, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Twice baked ricotta and herb souffle
    Twice baked ricotta and herb souffle
    Twice baked ricotta and herb souffle
    Twice baked ricotta and herb souffle
    Twice baked ricotta and herb souffle

    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.com
    Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.com

    Twice baked ricotta and herb souffle

    Twice baked ricotta and herb soufflé's

     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.
    5 from 1 vote
    Print Pin Save Saved!
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Cheeses
    Keyword: ricotta recipe, souffle recipe, Twice baked ricotta and herb soufflé’s
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Calories: 472kcal
    Author: Delicious Everyday
    2

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 472kcal | Carbohydrates: 6g | Protein: 31g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 177mg | Sodium: 710mg | Potassium: 211mg | Vitamin A: 1310IU | Vitamin C: 5.5mg | Calcium: 688mg | Iron: 1.4mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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    Reader Interactions

    Comments

    1. Nerti says

      February 20, 2015 at 9:05 am

      Thank you for the recipe!

      it look gorgeous!

      Reply
    2. Krystal says

      March 23, 2014 at 8:37 pm

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

      Reply
      • Jennifer says

        March 24, 2014 at 9:17 am

        Enjoy! 😀

        Reply
    3. Lily (A Rhubarb Rhapsody) says

      March 06, 2014 at 12:53 pm

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

      Reply
      • Jennifer says

        March 07, 2014 at 1:52 pm

        They would indeed! 😀

        Reply
    4. Laura (Tutti Dolci) says

      March 06, 2014 at 11:37 am

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

      Reply
      • Jennifer says

        March 07, 2014 at 2:22 pm

        Thanks Laura 😀

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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