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Ricotta al Forno

by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli, Rose Gray from River Cafe 30

The River Cafe's recipe for baked ricotta is a wonderfully light and pleasing cheese soufflé, perfect for a dinner party starter.

From the book

Rose Gray, Ruth Rogers, Sian Wyn Owen, Joseph Trivelli


Ricotta al Forno is one of our favourite recipes. A flourless Italian soufflé, when it is ready the top should still wobble.

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unsalted butter and grated Parmesan for the dish
2 handfuls of fresh basil leaves
1 handful of fresh mint leaves
1 handful of fresh flat-leaf parsley leaves
500g bufala ricotta
120ml double cream
2 eggs
150g Parmesan, freshly grated
12 black olives, stoned and chopped

Essential kit

You will need: a 30cm round springform tin and a food processor.


Preheat the oven to 190°C.

Using a little butter and some grated Parmesan, coat the bottom and sides of a 30cm round springform tin. Shake out any excess cheese.

Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend until bright green. Add the remainder of the ricotta and cream and turn on the machine again. While blending, add the eggs, one by one. Season with sea salt and black pepper. Finally, fold in the Parmesan.

Spoon the mixture into the tin and spread the olives over the top. Bake for 20 minutes. The torte should rise and have a brown crust, but still be soft in the centre. Serve after 5 minutes.


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From the book: River Cafe 30

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