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 my Baked Ricotta Soufflé with Cherry Tomato Vinaigrette appetizer.  It all comes together when topped with a cherry tomato vinaigrette.

Baked Ricotta Soufflé

5 from 1 vote
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Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Passive Time: 15 minutes
Total Time: 55 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • unsalted butter for baking dish
  • 15-18 oz fresh whole milk ricotta
  • 2 large eggs
  • 3 tbsp heaping tablespoons of Parmigiano-Reggiano cheese grated
  • 1 tspn Asian chili sauce
  • 1 tspn freshly ground black pepper
  • kosher salt
  • 1 tbsp freshly ground black pepper


  • Gather all ingredients before starting recipe.
  • Pre heat oven to 400° and butter a 2 cup baking dish.
  • Combine all ingredients in a mixing bowl.
  • 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.

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