SPINACH, SHRIMP AND RICOTTA TACOS
I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes., Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
Nutrition Facts : Calories 317 calories, Fat 11g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 468mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
SPINACH AND RICOTTA GNOCCHI
This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil.
- Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
- Lightly dust your hands with flour so the mixture doesn't stick to your hands.
- Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
- Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.
SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
- Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
- Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
SPINACH RICOTTA GRILLED CHEESE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible.
- Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside.
- Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes.
- Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.
SPINACH & RICOTTA PENNE
Enjoy this filling vegetarian pasta supper packed with nutritious greens and creamy ricotta. It's healthy, low in calories and full of fibre and vitamin C.
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions until al dente, about 12 mins.
- Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
- Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.
Nutrition Facts : Calories 422 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
RICOTTA CREAMED SPINACH
I love creamed spinach, and I have made it many different ways, milk, cream, cream cheese, yogurt, etc. Well I had a little leftover ricotta one night and thought why not. Now, you can easily alter the amounts in this dish. Some people may want theirs more creamy, whereas I like a little less creamy, more garlic and onion or less, but this is based on my taste.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 8 side servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spinach -- In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted.
- Sauce -- As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy.
- Finish -- Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.
- Serve -- Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.
Nutrition Facts : Calories 66.3, Fat 4.5, SaturatedFat 2.5, Cholesterol 14.1, Sodium 73.1, Carbohydrate 3.5, Fiber 1.2, Sugar 0.7, Protein 3.8
RICOTTA -SPINACH CASSEROLE
Make and share this Ricotta -Spinach Casserole recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
- Heat oven to 350 degrees F.
- Grease a 1 1/2 quart casserole dish.
- Pour in the spinach mixture.
- Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
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