Best 6 Herbed Ricotta Souffle Recipes

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Indulge in a culinary symphony of flavors with our herbed ricotta souffle, a dish that embodies elegance and simplicity. This savory masterpiece features a light and airy texture, complemented by a symphony of fresh herbs and the velvety smoothness of ricotta cheese. Baked to perfection, the souffle rises majestically, creating an unforgettable centerpiece for any occasion. Alongside the classic souffle, we present a tantalizing array of variations that cater to diverse palates and dietary preferences. From the vibrant burst of roasted red peppers to the earthy notes of wild mushrooms, each recipe offers a unique culinary journey. Whether you're a seasoned chef or a home cook seeking to impress, our herbed ricotta souffle collection promises an unforgettable dining experience.

Here are our top 6 tried and tested recipes!

TWICE BAKED RICOTTA AND HERB SOUFFLé'S



Twice baked ricotta and herb soufflé's image

I wanted to make ricotta the star, and the star it is in these super easy, but impressive looking twice baked ricotta and herb soufflé's.

Provided by Delicious Everyday

Categories     Appetizer     Main Course     Side Dish

Time 1h

Number Of Ingredients 8

1 cup firm ricotta
1/2 cup grated parmesan cheese
1 tbs olive oil
2 tbs finely chopped parsley (basil, thyme and rosemary or herbs of your choice)
1 clove of garlic (minced (optional))
salt and pepper to taste
1 egg (beaten)
1/4 cup grated parmesan (extra)

Steps:

  • Preheat the oven to 180 celsius (350 Fahrenheit) and grease 2 dariole moulds. You could also use ramekins or a muffin tray.
  • Place the ricotta, parmesan, olive oil, herbs and seasonings in a bowl and mix until smooth. Taste and adjust the seasonings as necessary before adding the egg and mixing well.
  • Spoon the mixture into the buttered moulds and bake for 25 to 30 minutes. Let them sit in the mould for 15 minutes (or cool to room temperature and refrigerate if not eating right away) and turn the souffle's out into a baking dish lined with baking paper. Top with the extra parmesan and bake for a further 15 minutes, or until the cheese on top is golden.

Nutrition Facts : Calories 472 kcal, Carbohydrate 6 g, Protein 31 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 177 mg, Sodium 710 mg, ServingSize 1 serving

HERBED RICOTTA BRUSCHETTAS



Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

HERBED RICOTTA SOUFFLE



Herbed Ricotta Souffle image

The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

Unsalted butter, for dish
All-purpose flour, for dish
1 1/2 cups part-skim ricotta
4 large eggs, separated
1/2 teaspoons coarse salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
Ground black pepper

Steps:

  • Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
  • Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g

HERBED RICOTTA CHEESE SPREAD



Herbed Ricotta Cheese Spread image

Provided by Food Network

Time 15m

Number Of Ingredients 5

8 ounces skim milk ricotta cheese
1 teaspoon garlic, roasted
2 teaspoons fresh basil, thyme, and oregano
2 teaspoons Parmesan cheese, grated
Salt and freshly cracked black pepper to taste

Steps:

  • Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
  • Process until the mixture is rough-textured, not completely smooth

HOMEMADE RICOTTA



Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

BAKED HERBED RICOTTA



Baked Herbed Ricotta image

Make and share this Baked Herbed Ricotta recipe from Food.com.

Provided by KathyP53

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon extra virgin olive oil
1 lb fresh soft ricotta cheese
salt & freshly ground black pepper
1 tablespoon fresh herb, finely chopped (I use an Italian blend)
12 slices French bread, brushed with olive oil, rubbed with garlic and toasted lightly

Steps:

  • Preheat oven to 350 degrees.
  • Lighly oil a 4 cup souffle or baking dish.
  • Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
  • Bake 15 minutes. Serve with toasts.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your soufflé. Use fresh herbs, good quality ricotta cheese, and freshly grated Parmesan cheese.
  • Make sure the eggs are at room temperature. This will help them to whip up more easily and give your soufflé a lighter texture.
  • Don't overmix the batter. Overmixing will make the soufflé tough. Mix the ingredients just until they are combined.
  • Use a well-greased soufflé dish. This will help the soufflé to rise evenly.
  • Bake the soufflé in a preheated oven. This will help it to rise quickly and evenly.
  • Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven, so enjoy it while it's still hot and fluffy.

Conclusion:

This herbed ricotta soufflé is a delicious and impressive dish that is perfect for a special occasion. It is light and fluffy, with a delicate flavor that is sure to please everyone at your table. With a few simple tips, you can easily make this soufflé at home.

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