Author Notes
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
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Ingredients
- For the Basil-Arugula Pesto
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2 cups
fresh basil leaves
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1/2 cup
fresh arugula leaves
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2
cloves of garlic
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1/4 cup
raw cashews
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1 tablespoon
black pepper
-
1/2 teaspoon
salt
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1/4 cup
olive oil
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1/4 cup
grated Parmigiano Reggiano cheese
- For the Ricotta Souffles
-
15 ounces
ricotta cheese
-
3 tablespoons
basil-arugula pesto
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2
eggs, separated
-
2 tablespoons
shaved Parmigiano Reggiano cheese
Directions
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For the pesto: Place basil, arugula, garlic, cashews, salt, and pepper into a blender or food processor and pulse until chopped.
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With the machine running, slowly stream in the olive oil until desired consistency is achieved.
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Stir in the cheese using a spatula.
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For the ricotta souffles:
Pre-heat the over to 350 F.
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Coat four individual ramekins with olive oil cooking spray.
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Using an electric mixer beat the egg whites to form stiff peaks.
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In a small mixing bowl, combine ricotta, egg yolks, basil-arugula pesto, and the parmigiano reggiano cheese with a spatula until fully combined.
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Gently fold the egg whites into the ricotta mixture.
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Divide the batter evenly among the four ramekins.
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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!
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