These delicate, soufflé-like Vegetable Sformatini combine the heartiness of potatoes with colorful veggies and creamy ricotta for a versatile dish that works beautifully as an appetizer, side, or light main course. Originating from Italian cuisine, these savory bites offer a perfect balance of nutrition and comfort with their fluffy texture and vibrant flavors. Simple to prepare yet impressive to serve, they’re ideal for everything from casual family dinners to elegant entertaining.
Ingredients
For 8 sformatini:
- 2 medium potatoes (about 300g/10.5oz)
- 1 large carrot (about 100g/3.5oz)
- 50g (1/3 cup) frozen peas
- 2 large eggs
- 100g (1/2 cup) ricotta cheese
- 2 teaspoons cornstarch or all-purpose flour (15g)
- 1 tablespoon fresh herbs (parsley, basil, or thyme), finely chopped
- 2 tablespoons olive oil, plus extra for greasing
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Peel the potatoes and carrot, then cut them into small, even cubes (approximately 1cm/½-inch). This ensures they’ll cook at the same rate.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the potato and carrot cubes along with the frozen peas. Season with a pinch of salt. Cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15-20 minutes. Add a splash of water if needed to prevent sticking.
- Cool the mixture: Transfer the cooked vegetables to a plate and spread them out to cool to room temperature. This prevents the eggs from cooking when they’re mixed in.
- Preheat the oven: Set your oven to 180°C (350°F). Place 8 paper muffin cups in a muffin tin, or lightly grease 8 slots of a muffin tin if not using paper cups.
- Prepare the egg mixture: In a medium bowl, whisk the eggs with a pinch of salt, freshly ground black pepper, and your choice of chopped herbs until well combined.
- Add the ricotta: Incorporate the ricotta cheese into the egg mixture, stirring until smooth. Add the cornstarch or flour and mix until well integrated with no lumps.
- Combine: Gently fold the cooled vegetables into the egg and ricotta mixture, distributing them evenly.
- Fill the cups: Spoon the mixture into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the sformatini are puffed up and golden brown on top.
- Serve: Allow to cool slightly before serving warm or at room temperature. These can be enjoyed on their own or paired with cold cuts, cheese, or a fresh salad.
Nutritional Information and Timing
Preparation time: 15 minutes Cooking time: 35-40 minutes (including vegetable cooking and baking) Total time: 50-55 minutes Servings: 8 sformatini
Nutritional information (per sformatino):
- Calories: Approximately 120
- Protein: 5g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 2g
- Sodium: 150mg (varies based on added salt)
Cooking Tips and Tricks
- Vegetable consistency: Cut the vegetables into similarly sized pieces to ensure even cooking. The smaller the dice, the faster they’ll cook.
- Testing doneness: The sformatini are done when they’re set in the middle and lightly golden on top. Insert a toothpick into the center—it should come out clean.
- Paper vs. silicone cups: While paper cups work well, silicone muffin cups make for easier removal and better presentation. If using a metal muffin tin without liners, be sure to grease it thoroughly.
- Cooling properly: Allow the vegetables to cool completely before mixing with the egg mixture to prevent premature cooking, which can result in an uneven texture.
- Herb selection: Fresh herbs make a significant difference in flavor. Try combinations like parsley and thyme for a classic taste, or experiment with basil for a summery twist.
Variations and Substitutions
- Vegetable options:
- Replace peas with corn, chopped broccoli, or zucchini
- Add sautéed mushrooms for an earthy flavor
- Include bell peppers for extra color and sweetness
- Cheese alternatives:
- Substitute ricotta with cottage cheese (drained) for a different texture
- Use part ricotta, part grated Parmesan for a more intense flavor
- Try goat cheese for a tangy variation
- Dietary adaptations:
- For gluten-free: Use cornstarch or potato starch instead of flour
- For dairy-free: Replace ricotta with a plant-based alternative and add nutritional yeast for flavor
- Flavor enhancements:
- Add 1 minced garlic clove to the vegetables while cooking
- Include 1 teaspoon of smoked paprika for depth
- Mix in 2 tablespoons of chopped sun-dried tomatoes
- Meal variations:
- Make mini versions in smaller cups for party appetizers
- Create a larger version in a single baking dish for a family-style meal
Frequently Asked Questions
Can I prepare Sformatini in advance?
Yes! You can prepare the mixture up to 24 hours ahead and keep it refrigerated. Fill the muffin cups just before baking.
How do I know when they’re perfectly cooked?
The sformatini should be lightly golden on top, slightly puffed, and set in the middle. A toothpick inserted into the center should come out clean.
Can I freeze these?
Yes, these freeze well. Cool completely, then wrap individually and freeze for up to 3 months. Thaw in the refrigerator and reheat in a 160°C (320°F) oven for about 10 minutes.
What’s the best way to serve Sformatini?
They’re delicious served warm as an appetizer with a side of marinara sauce for dipping, or as a main dish alongside a green salad. They also work well as part of a brunch spread.
Why did my sformatini collapse after baking?
This can happen if they’re removed from the oven too quickly. Let them cool for 5 minutes in the muffin tin before removing to help them set properly.
Storage and Make-Ahead Tips
Counter storage: Sformatini can be kept at room temperature for up to 2 hours if serving at a gathering.
Refrigerator storage: Store in an airtight container for up to 3 days in the refrigerator.
Freezer storage: Wrap cooled sformatini individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
Reheating: For best texture, reheat in a preheated 160°C (320°F) oven for 10-15 minutes until warmed through. Microwave on 50% power if you’re in a hurry, but the texture will be slightly softer.
Make-ahead components: Cook and cool the vegetables up to 2 days in advance, storing them in the refrigerator until ready to use.
Serving suggestions: These versatile bites pair beautifully with:
- A side of mixed greens dressed with lemon vinaigrette
- Thinly sliced prosciutto or smoked salmon
- A dollop of pesto or romesco sauce
- A simple tomato salad with fresh basil
These Vegetable Sformatini showcase how simple ingredients can transform into an elegant dish. Their versatility makes them perfect for any occasion—from casual weeknight dinners to special brunches or as part of an antipasto spread. With their nutritional balance and lovely presentation, they’re sure to become a favorite in your recipe collection!
