Ricotta Sformato

An airy texture that holds just enough to be unmolded. The top is lightly golden while the center remains soft, moist, and melts under the fork.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 300
• Protein: 18 g
• Carbs: 13 g
• Fat: 20 g

Ingredients

• 3 piece Egg ( whole )
• 60 g Parmesan cheese ( finely grated )
• 250 g Spinach ( fresh, stemmed )
• 1 pinch Nutmeg ( grated )
• 20 g Minimum butter sweet ( softened for the molds )
• 2 tbsp Breadcrumbs ( for coating )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese ( drained )

Instructions

1. Preparing the molds

   Generously grease four ramekins with soft butter. Coat the inside with breadcrumbs, then tap out the excess. The mold must be perfectly coated for a clean release.

2. Processing spinach

   Wilt the spinach in a hot pan. Once wilted, squeeze them firmly between your hands to extract all the water. They must be dry to the touch before being finely chopped with a knife.

3. Sformato mixture

   In a mixing bowl, smooth the ricotta with a spatula. Incorporate the eggs one by one, then the parmesan, chopped spinach, and nutmeg. The mixture should be homogeneous and without large lumps.

4. Bain-marie baking

   Divide the mixture into the molds. Place the ramekins in a baking dish filled halfway with boiling water. Bake at 180°C. A knife blade should come out clean but moist.

Chef's tips

• Wait 5 minutes after taking them out of the oven before unmolding; the edges will shrink slightly, making it easier.
• For an even finer texture, pass the ricotta through a sieve before incorporating it.

Storage

Consume immediately. Does not reheat well as it dries out the texture.