BEAT ricotta, Philly* and egg yolks using an electric mixer until smooth. Add the flour and herbs and beat to combine.

BEAT egg whites in a separate bowl until stiff peaks form. Gently fold through the cheese mixture.

SPOON mixture into 4 × 1 cup capacity greased soufflé dishes. Bake at 180°C for 35 minutes, or until golden. Serve with antipasto.