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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Twice baked ricotta and herb soufflé's

    Published: Mar 6, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.comI've been making a lot of ricotta recently, and began looking for new ways to enjoy it, rather than just crumbling it in salads, or using it as a component in other recipes. 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.

    For this recipe you will need firm ricotta from the store, or homemade ricotta that has been well drained, and your favourite herbs. I went with what I had in my garden, which was parsley, basil, rosemary and thyme, however you can use whatever herbs you prefer, or have access to. I also added a bit of garlic, because I'm a bit of a garlic fiend, but this is optional if you aren't as partial to garlic as I am.

    The ricotta is beaten until smooth, using a spoon, but you can also use a food processor for an almost effortless option, before adding the herbs, garlic, grated parmesan and a beaten egg. Now I know technically they are not soufflé's as they don't contain beaten egg whites, but they look like soufflé's and puff up beautifully on their first bake, just like soufflé's, so I've decided to call them soufflé's.

    This recipe makes 2 good sized soufflé's, adequate enough for a light lunch along with some salad leaves, or makes a great starter to a dinner party, which is how I'll be serving them next week. Even better, as they are twice baked you can do the first bake ahead of time and the second bake, turned out of their moulds and topped with grated parmesan, just before serving.

    My favourite way to eat them is with a side salad leaves and sweet and juicy roasted cherry tomatoes on the side.Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.com
    Twice Baked Ricotta & Herb Souffle's #vegetarian | via @deliciouseveryd DeliciousEveryday.com

    Recipe

    Twice baked ricotta and herb soufflé's

     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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Cheeses
    Keyword: Delicious Everyday, ricotta recipe, souffle recipe, Twice baked ricotta and herb soufflé’s
    Servings: 2
    Calories: 472kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup firm ricotta
    • ½ 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
    • ¼ cup grated parmesan extra
    US Customary - Metric

    Instructions

    • 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

    Calories: 472kcalCarbohydrates: 6gProtein: 31gFat: 35gSaturated Fat: 18gCholesterol: 177mgSodium: 710mgPotassium: 211mgVitamin A: 1310IUVitamin C: 5.5mgCalcium: 688mgIron: 1.4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE, ricotta

    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      Ricotta with herbs is always such a good combination, these souffles look wonderful!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thanks Laura 😀

        Reply
    2. Lily (A Rhubarb Rhapsody) says

      November 30, -0001 at 12:00 am

      These would be beautiful to soak up the last of the summer warmth outside with a glass of wine.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        They would indeed! 😀

        Reply
    3. Krystal says

      November 30, -0001 at 12:00 am

      Love this recipe I know what I am having for dinner tomorrow thanks!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Enjoy! 😀

        Reply
    4. Nerti says

      November 30, -0001 at 12:00 am

      Thank you for the recipe!it look gorgeous!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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