CREAMY MUSHROOM AND RICOTTA PASTA
Creamy Mushroom and Ricotta Pasta is the perfect way to get your pasta fix this winter season! Easy to prepare with minimal ingredients and a sure-fire hit with pasta lovers.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil. Season with salt. It should be as salty as the sea. Cook fettuccine until aldente. Drain, do not rinse, and reserve pasta water.
- Place a large skillet over a medium-high heat. Add butter. Once the butter begins to brown on the edges, start to swirl the pan. Swirl until the butter becomes a deep brown color and smells nutty. Turn the heat down to medium and add mushrooms. Cook mushrooms until brown, about 3-4 minutes. Add 1/2 teaspoon salt and garlic, cook 1 minute. Add sherry. Simmer until reduce by half.
- Turn the heat down to a medium-low heat. Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. Season pasta with salt and pepper. Garnish with more parmesan cheese.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 34 g, Protein 15 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, Calories 314 kcal
MUSHROOM PASTA WITH RICOTTA
This simple pasta highlights the great taste of affordable button mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
- Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Nutrition Facts : Calories 510 g, Fat 15 g, Fiber 3 g, Protein 21 g
BAKED MUSHROOMS WITH RICOTTA & PESTO
The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
Provided by Good Food team
Categories Dinner, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
- Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
- Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
- To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 400 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
MUSHROOM AND RICOTTA TORTELLINI
As a child, I was never a ravioli fan. Any stuffed pasta was just not on my radar. However, since making my own and loving the process, I can't get enough or ravioli and tortellini.
Provided by ELFoodieLife
Time 40m
Yield Serves 2
Number Of Ingredients 24
Steps:
- Make your flour by combining the flour and eggs. You do this by putting the flour on a kitchen surface and make a well in the centre. Whisk your eggs and pour them into the centre. Knead the mixture until well combined and a lovely yellow colour.
- Finely chop your mushrooms and fry in a frying pan with oil over medium heat. Once lovely and brown, stir in the ricotta and season and leave to one side to cool.
- Now, back to the pasta. Using the pasta machine, roll out the pasta to the thinnest setting and use a round cutter to cut circles in the pasta.
- Now spoon a small amount (around 1/2tsp) of the mushroom mixture into the centre of the pasta. Pick up the pasta and use your finger to wet the edge of the pasta with egg wash. Next, fold in half and pinch the pasta together. Now for the last move. Fold the pasta in half again and pinch the two ends together.
- Place a large pan of water over a high heat and bring to the boil
- Whilst that is coming up to temperature, add the olive oil and butter to a clean frying pan over medium heat. Then add the peas and garlic and continue to cook. Add the basil towards the end.
- Gently place the tortellini into the boiling water and cook for 3-4 minutes. Once cooked, add to the butter sauce and coat. Serve and ENJOY!
SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
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