Food & Cooking Recipes Breakfast & Brunch Recipes Herbed Ricotta Souffle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 4 The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce. Ingredients Unsalted butter, for dish All-purpose flour, for dish 1 ½ cups part-skim ricotta 4 large eggs, separated ½ teaspoons coarse salt 2 tablespoons freshly chopped basil 2 tablespoons freshly minced chives Ground black pepper Directions Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined. Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes. Cook's Notes Beat whites with a balloon whisk (for more air per stroke) or a mixer with a whisk attachment. For maximum volume when whipping the whites, use room-temperature eggs. Rate it Print