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–+ servings

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
Author : Kathy from Inspired Cuisine

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.