Hazelnut Ricotta And Lemon Pesto Food

RICOTTA RAVIOLI WITH SPINACH PESTO

Steps:

• In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
• To make the spinach pesto:
• In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
• Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

HAZELNUT AND ARUGULA PESTO

Steps:

• Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.

HAZELNUT, RICOTTA, AND LEMON PESTO

Steps:

• With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

PASTA WITH PARSLEY & HAZELNUT PESTO

Steps:

• Cook the pasta in salted, boiling water according to pack instructions.
• Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
• Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 350 degrees F.
• Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
• Remove from oven and let cool, then chop coarsely.
• In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
• Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
• Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
• Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
• Serve over 1 1/2 pounds cooked pasta or use as a dip.

LEMON RICOTTA PASTA WITH BROCCOLI

Steps:

• Cook pasta in a large pot of boiling salted water until almost al dente.
• When about 2 minutes of pasta cooking time remain, add broccoli to pot. Continue cooking until pasta is al dente.
• Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli.
• While pasta is cooking, mix together ricotta, butter, garlic, lemon zest, and red pepper flakes in a large bowl. Season generously to taste with salt and pepper.
• Microwave ricotta sauce for 30 seconds; stir well. Continue heating sauce at 30 second intervals, until sauce is warmed and smooth (about 1 1/2 minutes total).*
• Add drained pasta and broccoli to ricotta sauce. Mix well, adding just enough of the reserved pasta cooking water to help sauce coat pasta.
• Taste pasta and season with additional salt and pepper, if desired.
• Serve immediately, topped with Parmesan cheese. Enjoy!

BROCCOLI-AND-HAZELNUT-PESTO PASTA

Steps:

• Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
• Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.

HAZELNUT PESTO

Steps:

• In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.