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.

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  • Course Appetizer
  • Cuisine Italian
  • Keyword 30 Minute Meal, 5 Ingredients or Less
Servings Prep Time Cook Time
4 people 10 minutes 30 minutes
Passive Time Total Time
15minutes 55 minutes
Servings Prep Time Cook Time
4 people 10 minutes 30 minutes
Passive Time Total Time
15minutes 55 minutes
Degree of Difficulty
Easy
Ingredients
  • unsalted butter for baking dish
  • 15-18 oz fresh whole milk ricotta
  • 2 large eggs
  • 3 tbspn heaping tablespoons of Parmigiano-Reggiano cheese grated
  • 1 tspn Asian chili sauce
  • 1 tspn freshly ground black pepper
  • kosher salt
  • 1 tbspn freshly ground black pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 400° and butter a 2 cup baking dish.
  3. Combine all ingredients in a mixing bowl.
  4. Beat with a hand mixer or stand mixer until the mixture is well blended and has doubled in volume and is fluffy.
  5. Transfer mixture to a buttered 2 cup soufflé baking dish and bake until golden and puffed, about 25 to 30 minutes.
  6. Let cool prior to serving.

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