Ricotta Cheese Souffles – a delicious recipe with butter, ricotta cheese, mustard, oregano, cayenne pepper, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Generously butter 6 ramekins or custard dishes, each one about 1/2-cup capacity.
3
Set aside.
4
Mix together the ricotta cheese, mustard, oregano, cayenne, Parmesan, milk and 3 egg yolks in a bowl until well blended.
5
In a clean bowl, with clean beaters, whip the egg whites with a pinch of salt until stiff.
6
(Do not overdo this step or your souffle will be dry.)
7
Fold the egg whites into the cheese batter.
8
Work fast so that you do not deflate the egg whites.
9
Spoon some of the batter into each ramekin.
10
Place them in a baking pan filled with enough hot water to come three-quarters of the way up the sides of the ramekins.
11
Bake for 15 minutes.
12
Serve the souffles from the molds; their centers should be soft.
270
kcal
Calories
20
g
Fat
4
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon butter, to grease molds, 1/3 cup ricotta cheese, 1 teaspoon prepared mustard, 1 teaspoon oregano, and more.
Yes, Ricotta Cheese Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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