Ricotta Souffles With Basil-Arugula Pesto Recipe

Name: Ricotta Souffles With Basil-Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Basil-Arugula Pesto; 2 cups fresh basil leaves; 1/2 cup fresh arugula leaves; 2 cloves of garlic; 1/4 cup raw cashews; 1 tablespoon black pepper; 1/2 teaspoon salt; 1/4 cup olive oil; 1/4 cup grated Parmigiano Reggiano cheese; For the Ricotta Souffles; 15 ounces ricotta cheese; 3 tablespoons basil-arugula pesto; 2 eggs, separated; 2 tablespoons shaved Parmigiano Reggiano cheese

Servings: persons

For the Basil-Arugula Pesto
2 cups fresh basil leaves
1/2 cup fresh arugula leaves
2 cloves of garlic
1/4 cup raw cashews
1 tablespoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup grated Parmigiano Reggiano cheese
For the Ricotta Souffles
15 ounces ricotta cheese
3 tablespoons basil-arugula pesto
2 eggs, separated
2 tablespoons shaved Parmigiano Reggiano cheese

1
["For the pesto: Place basil, arugula, garlic, cashews, salt, and pepper into a blender or food processor and pulse until chopped.", "With the machine running, slowly stream in the olive oil until desired consistency is achieved.", "Stir in the cheese using a spatula.", "For the ricotta souffles:
2
Pre-heat the over to 350 F.", "Coat four individual ramekins with olive oil cooking spray.", "Using an electric mixer beat the egg whites to form stiff peaks.", "In a small mixing bowl, combine ricotta, egg yolks, basil-arugula pesto, and the parmigiano reggiano cheese with a spatula until fully combined.", "Gently fold the egg whites into the ricotta mixture.", "Divide the batter evenly among the four ramekins.", "Bake the souffles for 30-35 minutes or until slightly puffed up over the top of each ramekin. Hurry up, these babies will fall pretty quick after being released from the oven!"]

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Basil-Arugula Pesto, 2 cups fresh basil leaves, 1/2 cup fresh arugula leaves, 2 cloves of garlic, and more.

Yes, Ricotta Souffles With Basil-Arugula Pesto 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.

Ricotta Souffles With Basil-Arugula Pesto

How did you like this recipe?

Frequently Asked Questions