Twice baked ricotta and herb soufflé's
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
2
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Calories
472 kcal
-
Course
Side Dish, Main Course, Appetizer
Twice baked ricotta and herb soufflé's
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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.
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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
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 Information
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Calories
472kcal
(24%)
Carbohydrates
6g
(2%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Cholesterol
177mg
(59%)
Sodium
710mg
(30%)
Potassium
211mg
(6%)
Vitamin A
1310IU
(26%)
Vitamin C
5.5mg
(6%)
Calcium
688mg
(69%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 177mg | 59% |
| Sodium | 710mg | 30% |
| Potassium | 211mg | 4% |
| Vitamin A | 1310IU | 26% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 688mg | 69% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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