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.

  • Course Appetizer
  • Cuisine Italian
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Brunch
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
  • Course Appetizer
  • Cuisine Italian
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Brunch
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
30 minutes 15 minutes 55 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
30 minutes 15 minutes 55 minutes
Tips
Make sure that you buy the 'fresh' ricotta, usually available at Longo's or the Tre Stelle brand Traditional Ricotta is a good bet. Check the ricotta ingredient link for more information.
Degree of Difficulty
Easy
Ingredients
  • 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 Chilli Sauce
  • 1 tspn freshly ground black pepper
  • Kosher salt
  • 1 tbspn freshly ground black pepper
  • 1 recipe Cherry Tomato Vinaigrette
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. Spoon a generous portion for each plate, and top with the Cherry Tomato Vinaigrette.

Pin It on Pinterest