Ricotta & Pesto Souffle

Remember all that pesto I made and froze?  I sent a bag of pesto “cubes” with Emily to keep in her freezer in her apartment.  But there is still a lot of pesto in my freezer.  So, it is time to thaw some!

This dinner highlighted my pesto and Farmer Kim’s eggs in Molly Katzen’s Ricotta & Pesto Souffle.  I used her recipe except that I used my own pesto recipe.

It was a tasty, light dinner that we ate with tomato cucumber salad. For tonight I used a good red wine vinegar and olive oil in making the dressing, and added in some dried oregano.  Sorry, no pictures – we ate that before I thought to grab the camera.

Cam (the 3 year old) even ate his whole serving of souffle.  It always makes me happy to see a little one eating weird looking green food!

Ricotta & Pesto Souffle

from Molly Katzen’s Enchanted Broccoli Forest

a little melted butter (I used cooking spray) and grated parmesan for the souffle dish

1 lb ricotta cheese (I used part-skim)

6 eggs, separated and at room temperature (from Farmer Kim)

2 Tbsp unbleached white flour

1/2 tsp salt

freshly ground black pepper, lots

1/3 cup grated parmesan

1 cup pesto (home-made if possible)

Preheat the oven to 375F.  Lightly brush a 2 qt souffle dish with melted butter or spray with cooking spray.  Sprinkle the bottom with some grated parmesan.

Place the ricotta in a large bowl.  Add the egg yolks, four, salt, pepper, parmesan, and pesto.

Beat with a whisk until well combined.

In a separate bowl, beat the egg whites until they form stiff peaks (I used my electric mixer).  I probably should have beaten them more, but they were pretty stiff.

Gently but persuasively (Mollie’s words) fold the beaten egg whites into the ricotta mixture.  Use a firm rubber spatula and turn the bowl as you fold.


Transfer the batter to the souffle dish.

Without a moment’s hesitation (also Mollie’s words – why would I ever change these?), place the souffle into the oven, and reduce the heat to 350F.  Let it bake undisturbed for 45 minutes.

Serve immediately. Enjoy!

Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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