FRESH TOMATO BASIL AND RICOTTA SAUCE
Make and share this Fresh Tomato Basil and Ricotta Sauce recipe from Food.com.
Provided by dicentra
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, basil, onion and garlic.
- Stir in the ricotta, oil and salt and pepper to taste.
- Toss with hot pasta and serve at once.
Nutrition Facts : Calories 398.3, Fat 22.6, SaturatedFat 7.2, Cholesterol 31.4, Sodium 59.2, Carbohydrate 39.8, Fiber 7.4, Sugar 4, Protein 11.3
BASIL-RICOTTA SAUCE
This easy fast sauce is perfect for the come home and put it on the table pasta dinner! Goes best with a tubular type pasta (about 1 lbs worth)
Provided by TishT
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl.
- Season to taste with salt and pepper.
- Toss through with your favorite pasta.
Nutrition Facts : Calories 348.5, Fat 23.5, SaturatedFat 10.1, Cholesterol 53.9, Sodium 702.2, Carbohydrate 11.5, Fiber 1, Sugar 1.1, Protein 21.5
WHIPPED BASIL RICOTTA
This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.
Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg
FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 6 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
BASIL SPAGHETTI SAUCE
My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield about 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Nutrition Facts :
CHEF JOHN'S BASIL RICOTTA GNOCCHI
This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
- Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
- Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
- Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
- Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 20.2 g, Cholesterol 144 mg, Fat 18.3 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 905.5 mg, Sugar 0.6 g
PASTA WITH SPINACH-BASIL SAUCE
This is a tasty twist on classic pasta with pesto sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
- Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
- Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
- Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.
Nutrition Facts : Calories 413 g, Fat 8 g, Fiber 5 g, Protein 17 g
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