Spinach and Ricotta Souffle

Preheat the oven to 200°C or 400°F.

Brush the inside of the ramekins with softened butter using upward strokes. Dust the inside thoroughly with grated parmesan cheese, tapping out the excess.

Heat a skillet over medium heat. Add the spinach and cook until wilted and completely dry, about 3 minutes. Remove from heat, squeeze out any remaining liquid, and chop finely.

In a mixing bowl, combine the drained ricotta, egg yolks, chopped spinach, nutmeg, salt, and black pepper. Whisk until smooth and fully incorporated.

In a separate, perfectly clean mixing bowl, whip the egg whites and cream of tartar until stiff, glossy peaks form.

Stir one third of the whipped egg whites vigorously into the ricotta mixture to lighten the heavy base.

Gently fold the remaining egg whites into the lightened base using a rubber spatula, preserving as much air as possible.

Divide the mixture evenly among the prepared ramekins, filling them just to the rim. Smooth the tops with an offset spatula, then run a thumb around the inside edge of each ramekin to create a shallow moat.

Bake at 200°C or 400°F for 18 to 20 minutes until puffed and golden brown. Do not open the oven door under any circumstances during baking.

Remove from the oven and serve immediately before the delicate structure begins to cool and deflate.