I made some basil-arugula pesto with cashews (all I had on hand) one day to go into my vegetable frittata. I had some left over and decided it would pair nicely with a full tub of ricotta in my fridge...bada bing, bada boom this is what I came up with! —misschels
For the Basil-Arugula Pesto
fresh basil leaves
fresh arugula leaves
cloves of garlic
grated Parmigiano Reggiano cheese
For the Ricotta Souffles
shaved Parmigiano Reggiano cheese
In This Recipe
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:
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!