Ricotta Souffles with Basil Arugula Pesto
Ingredients
- For the Basil-Arugula Pesto
- 2 cups fresh basil leaves
- 1/2 cup fresh arugula leaves
- 2 cloves of garlic
- 1/4 cup raw cashews
- 1 tablespoon black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- For the Ricotta Souffles
- 15 ounces ricotta cheese
- 3 tablespoons basil-arugula pesto
- 2 eggs, separated
- 2 tablespoons shaved Parmigiano Reggiano cheese
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