This pretty Baked Ricotta Soufflé looks a lot more difficult than it really is. It’s only 4 ingredients and 30 minutes to bake and it makes a gorgeous presentation when served as an appetizer with my Cherry Tomato Vinaigrette.
Ingredients
- unsalted butter for baking dish
- 15-18 oz fresh whole milk ricotta
- 2 large eggs
- 3 tbsp grated Parmigiano-Reggiano cheese
- 1 tsp Asian chili sauce
- 1 tsp freshly ground black pepper
- kosher salt
- 1 recipe Cherry Tomato Vinaigrette
- Fresh basil or parsley for garnish.
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 400°F and butter a 2 cup baking dish.
- Combine 15-18 oz fresh whole milk ricotta, 2 large eggs, 3 tbsp grated Parmigiano-Reggiano cheese, 1 tsp Asian chili sauce, 1 tsp freshly ground black pepper and kosher salt.
- Beat with a hand mixer or stand mixer until the mixture is well blended and has doubled in volume and is fluffy.
- Transfer mixture to a buttered 2 cup soufflé baking dish and bake until golden and puffed, about 25 to 30 minutes.
- Let cool prior to serving.
Plating
- Add one generous ladle full of Cherry Tomato Viniagrette in the center of a rimmed soup bowl, top with a generous spoonful of the soufflé. Sprinkle with fresh basil or parsley.
