Pasta With Ricotta Walnut Sauce Food

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PASTA WITH WALNUT SAUCE AND BROCCOLI RAAB

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.

RICOTTA-WALNUT SAUCE FOR PASTA (LIGHTER VERSION)

Steps:

• Put all of the ingredients, except the Parmesan cheese, parsley and basil, into a food processor; process until the mixture is a slightly chunky puree.
• Transfer to a small saucepan.
• Stir over low heat until warm (Do not let sauce come to a boil).
• toss with hot, freshly cooked pasta in a large pot over low heat.
• Remove from the heat, toss in the Parmesan cheese, parsley and basil.
• Adjust seasonings to taste.
• Serve immediately.

CREAMY RICOTTA PASTA SAUCE

Steps:

• Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
• Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
• Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

NOODLES WITH RICOTTA & WALNUTS

Steps:

• Bring large pan of water to boil for pasta and add salt to taste.
• If pasta is dried, add it at this time.
• If it's fresh, wait until you've put together sauce ingredients.
• Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated parmesan cheese.
• Thin with half-and-half, stir in herbs and season with salt and pepper.
• Transfer mixture to wide skillet.
• About the time pasta is done, gently warm sauce over low flame.
• Cook and drain pasta and add it directly to pan with ricotta mixture.
• Toss everything together well, then place in heated bowl.
• Scatter remaining walnuts over pasta and sprinkle with grating of parmesan cheese and plenty of ground pepper.

PASTA WITH CREAMY GARLIC AND WALNUT SAUCE

Steps:

• Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth.
• Cook pasta according to package directions, drain.
• Toss with sauce.
• Garnish with additional walnuts and seasoning if desired.
• Serve immediately with additional cheese.

PASTA WITH RICOTTA BOLOGNESE

Steps:

• Heat the oil in a non-stick pan and cook the onion, garlic and pepper until slightly softened. Add the minced beef, turn up the heat and continue to cook until the beef is browned through.
• Add the chopped tomato, tomato puree and herbs, turn down the heat and simmer for 20 minutes.
• Meanwhile, cook the pasta following package instructions.
• Stir the ricotta cheese into the beef mix and serve this with the pasta, sprinkling with Parmesan cheese before serving.