PASTA WITH RICOTTA-WALNUT SAUCE
Make and share this Pasta with Ricotta-Walnut Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
- Stir in remaining ingredients.
- When pasta is done, drain well.
- Toss with sauce.
- Top with garnishes and serve immediately.
- VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
WALNUT SAUCE WITH PASTA
Steps:
- Cook your pasta in salty boiling water until al dente.
- Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
- Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
- Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
- Taste and adjust the seasoning.
- Drain your pasta and reserve 1 cup of the starchy cooking water.
- Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
- Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.
Nutrition Facts : Calories 604 kcal, Carbohydrate 64 g, Protein 19 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
RICOTTA AND WALNUT RAVIOLI WITH ARUGULA
Peppery arugula lightens this substantial vegetarian pasta dish in which slightly tannic walnuts play a key role in pairing perfectly with red wines like merlot.
Provided by Food Network Kitchen
Time 2h10m
Yield About 30 ravioli
Number Of Ingredients 13
Steps:
- 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
- 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
- 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
- 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.
RICOTTA-WALNUT SAUCE FOR PASTA (LIGHTER VERSION)
You can add any vegetable to this sauce if you'd like to add some color, such as broccoli, cut green beans, asparagus or garnish of cherry tomatoes. Taken from the 15-Minute Gourmet "Noodles" cookbook.
Provided by jonesies
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113.8, Fat 9.6, SaturatedFat 2.6, Cholesterol 9.2, Sodium 122.2, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 4.5
PASTA WITH WALNUT SAUCE AND BROCCOLI RAAB
This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with greens.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, one pot, pastas, appetizer, main course
Time 30m
Yield Serves 6
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 3 grams
CREAMY RICOTTA PASTA SAUCE
A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g
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