Whipped Ricotta Pasta With Roasted Tomatoes Food

WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees F.
• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
• Meanwhile, cut bread into 20 (½-inch) slices.
• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
• Remove bread from oven and assemble toast.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 375ºF and cut the tomatoes in half and place them skin side down on a baking sheet.
• Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle season them with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
• Prepare the garlic by cutting the tip of the garlic off, exposing the garlic cloves but leaving the root intact.
• Place each garlic clove in a piece of tin foil and drizzle with the remaining olive oil. Wrap the garlic tightly in the tin foil and place the garlic on the pan.
• Roast at 375ºF for 30 minutes.
• Remove the baking sheet from the oven and flip the tomatoes over so the tomatoes are skin side up. Place them back into the oven for an additional 10 minutes.
• Meanwhile, bring a large pot of salted water (salted to taste like the sea) to a boil and add the penne pasta. Cook until the pasta is al dente.
• Before straining the pasta, remove 1 cup of pasta water from the pot for later use. Strain pasta and set aside.
• Remove the baking sheet from the oven and let the tomatoes and garlic sit for 10 minutes.
• Carefully remove the tomato skins from the tomatoes and place them in a large skillet with sides. Squeeze the roasted garlic cloves from the garlic paper into the skillet.
• Break the tomatoes up with a spatula so that they turn into a sauce (this should happen easily) and use a spatula to smash the garlic cloves into a paste. Combine the two ingredients together.
• Add the tomato paste and ½ - ¾ cup of the pasta water to the skillet, whisk the ingredients together and bring it to boil over high heat.
• Turn the heat to low and let the mixture simmer for 10 minutes.
• Fold the spinach into the tomato mixture, cover the skillet, and let the spinach wilt in the tomato sauce (about 10 minutes)
• Meanwhile, place the ricotta cheese into a bowl and use a hand mixer to whip the ricotta. Whip the ricotta on high speed for about 2 minutes or until light and fluffy.
• When the spinach is wilted, remove the skillet from the heat and add 1/4 cup of whipped ricotta to the skillet. Whisk until combined. Repeat until you've added 1 cup of whipped ricotta to the sauce..
• Once combined, place the skillet back onto heat and heat on low until the sauce is warm.
• Fold the cooked pasta into the sauce.
• Serve the pasta with the remaining whipped ricotta and fresh herbs along with some grated parmesan cheese.
• Enjoy.

CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO

Steps:

• 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.