Ricotta flans
- Gluten Free
- Vegetarian
- Energy Kcal 337
- Carbohydrates g 11.3
- of which sugars g 5.5
- Protein g 13.7
- Fats g 26.4
- of which saturated fat g 12.02
- Fiber g 2.6
- Cholesterol mg 115
- Sodium mg 928
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Ricotta sformatini are these super tasty little treats from Southern Italy. They really show how creamy cheese can become something both fancy and comforting. These little flans, sometimes called ricotta flan or ricotta cheese flan, usually come in individual portions, making them look extra nice on a plate for any formal get-together. And the cheese? It's the star, no question.
The magic is how the ricotta sformatini recipe takes basic ricotta and mixes in Parmesan cheese, resulting in a tender and savory bite that's way, way different from those heavy desserts you might expect. Plus, you get a lift from a hint of lemon zest and fresh oregano—classic Mediterranean flavors. And the sauce? There's a sweet pepper one that goes on top, adding just enough tangy flavor to balance the rich, moist base of the flan.
People often think of ricotta as just something for pasta fillings or maybe spread on toast, but these Italian ricotta dessert flans show how versatile it can be. Down in Southern Italy, you’ll see different takes on this—sometimes with other herbs or even a touch of chili for a little extra kick. Compared to the usual baked ricotta pudding or a simple ricotta custard, this version is all about getting the balance just right: light but still packed with flavor. It’s the kind of dish you’ll find at special meals, maybe kicking off a Sunday lunch or at a celebration. Every bite is delicate but has an intense cheese flavor, mellowed by the golden top you get from baking.
Folks who like easy ricotta desserts or want to try traditional Italian flan recipes will find these sformatini a step up, making ricotta the star instead of just a background player. The result? An appetizer that feels special but not over-the-top, and it's something people remember long after the meal is done. Whether it’s a family gathering or a fancy dinner, these sformatini bring a touch of Italy to the table with every bite. They really, really highlight how simple ingredients can create something amazing. Honestly, cannot go wrong with that.
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INGREDIENTS
- Ingredients for 4 flans with a diameter of 3 inches:
- Cow's milk ricotta cheese 1.1 cups (280 g)
- Potatoes 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 0.9 oz (25 g) - to grate
- Almond flour 2 spoonfuls
- Eggs 1
- Lemon peel 1
- Oregano to taste - fresh
- Fine salt 1 tsp
- Black pepper 1 tsp
- for the sauce
- Red peppers 3.5 oz (100 g)
- Potatoes 1.8 oz (50 g)
- Water ½ cup (100 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- for the molds
- Butter to taste
- Parmigiano Reggiano PDO cheese to taste - for grating
How to prepare Ricotta flans
To prepare the ricotta flans, first peel and grate the potato, which you will use for both the flans and the sauce 1: you will need a total of 150 g (about 5.3 oz). Place the ricotta in a bowl, then add 100 g (about 3.5 oz) of grated potato 2, the egg 3,
the grated Parmesan 4, almond flour 5, grated lemon zest 6,
fresh oregano 7, salt and pepper 8. Mix to combine 9 and set the mixture aside.
Generously butter 4 molds with a diameter of 3 inches and coat the inside with grated Parmesan 10, then fill them with the ricotta mixture 11 almost to the top. Place the molds on a baking sheet 12 and bake in a preheated static oven at 350°F for 30 minutes, placing the baking sheet on the middle rack.
While the flans are baking, you can prepare the sauce: wash and clean the bell pepper, and cut it into strips 13. Heat the oil in a small saucepan, add the bell pepper 14 and the remaining 50 g (about 1.8 oz) of grated potato 15,
then add the water 16, salt, and cook on medium heat for 5 minutes. After this time, turn off the heat and transfer the mixture to a tall, narrow glass. Add the oil 17 and blend with an immersion blender until smooth and homogeneous, then pepper 18 and adjust the salt if necessary.
When the flans are cooked, remove them from the oven and let them cool slightly before unmolding 19. Finish the dish with a bit of bell pepper sauce 20 and some fresh oregano leaves: your ricotta flans are ready to be served 21!