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How To make Noodles with Ricotta & Walnuts
10 oz Whole wheat pasta
Salt 1 c Ricotta cheese
- at room temperature 4 tb Soft butter
1 tb Walnut oil
1/3 c Walnuts, finely chopped
1/2 c Fresh garted Parmesan cheese
Parmesan cheese for garnish 1 c Half-and-half;
-=OR=- Milk or Pasta Water 1 tb Snipped chives
1 tb Finely chopped chervil
-=OR=- Parsley Freshly ground pepper 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. Have ready heated serving bowl or plates. 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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Noodles with Ricotta & Walnuts's Videos
Ricotta Pasta
Spaghetti with Ricotta, this dish for me is nostalgia on a plate. This also may be the easiest recipe that I am sharing you. Two ingredients, that’s it! Grab the best pasta you can and the freshest ricotta, and you will be surprised at how great this dish is. I do one little tweak to this recipe but it’s an optional step, and you aren’t adding or taking away an ingredient, but it definitely adds a different experience eating this dish. Sometimes a recipe can transport you back to a special time and bring back fond memories with family and friends. This dish does exactly that.
RECIPE
SPAGHETTI WITH FRESH RICOTTA
Recipe by: Mark Calaminici | Food Loves Company
Serve 4
Ingredients
500g (1lb) Spaghetti, reserve pasta water
700g fresh ricotta
Salt, to taste
Method
1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
2. Place the drained ricotta in a food processor. Add a ladle of pasta water and season with salt (optional). Pulse until you reach a smooth texture, like whip cream. Set aside.
Note: you can use the prepackaged ricotta that grocery stores carry and they’re usually 475g. It’s enough for this recipe, but more ricotta is always better, right?
3. Drain pasta and add into a large mixing bowl. Add whipped ricotta along with a ladle of pasta water. Mix and toss to coat all the pasta, adding more pasta water as needed to desired consistency. Enjoy!
Until next time, ciao!
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Pasta Texture Picture Courtesy
Chapters
0:00 Intro
0:23 Picking the pasta
1:14 Picking the fresh ricotta
2:10 A different take on this traditional recipe (traditional vs whipped)
2:40 The cooking process
2:55 Whipping the ricotta
3:14 Finishing up the process
3:52 Tasting and goodbye
#pastaericotta #ricotta #pasta
Vegan version of Spaghetti Pesto with Ricotta | Barilla Open Recipes
Looking for a recipe that's deliciously creamy? This is a revisited vegan version of spaghetti pesto with ricotta ????
Ingredients (serves 4):
320 g Barilla GF Spaghetti n°5
80g g walnuts
20 g cashew nuts
700 g tomatoes
150g tofu extra firm
10 g nutritional yeast
30 g chopped dried tomatoes
50 ml extra virgin olive oil
1 clove of garlic
basil
salt & pepper
chilli pepper
Method:
1. Peel the tomatoes, remove the seeds and chop roughly.
2. Add the walnuts, cashew nuts , tomatoes, garlic, basil and nutritional yeast in a food processor until smooth to prepare the pesto.
3. Cook the pasta according to package directions in salted water until al dente. Then drain and toss with the pesto.
4. Right before serving, add the tofu in the food processor and quickly blend with short pulses to leave the tofu crumbly.
5. Garnish with dried tomatoes, some crushed walnuts and shredded basil and serve.
Discover more of our open recipes at the link in our bio. Buon appetito!
#OpenRecipes #ASignOfLove #Barilla
Spinach, Ricotta and Pine nut Ravioli | The F Word
Gordon Ramsay's recipe for spinach, ricotta and pine nut ravioli with sage butter on The F Word season 5. .
#TheFWord #GordonRamsay #Food #Cooking .
Fusilli Pasta with mushrooms, ricotta cheese, walnuts, fresh parsley and crispy smoked bacon
Hello ladies and gentleman, today I am going to be showing you how to prepare Fusilli Pasta with mushrooms, ricotta and smoked bacon. I am serving this magnificent Italian dish with some finely chopped parsley and some smoked bacon as a decoration. As always, easy to make and the flavour is a gift from the heavens. Well, you will see in the video, so watch until the end! Bon Appétit!!!
What you will need to prepare this dish:
- 300 grams of mushrooms
- 200 grams of Fusilli pasta - but you can use a different kind as well
- 100 grams of smoked bacon
- 100 millilitres of double cream
- 80/90 grams of ricotta cheese
- 50 grams of fresh parsley
- 5 walnuts
- 1 clove of garlic
- salt and pepper to taste
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Lemon Ricotta Fettuccine Recipe
Today I would like to share with you my Lemon Ricotta Fettuccine recipe.
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Pasta with Ricotta Cheese & Walnuts - Tagliatelle con le noci | (Emilia Romagna)
In this video we travel to Emilia Romagna in northern Italy. Famous for parmesan cheese and lasagne; today we make another popular recipe from this region: pasta with ricotta cheese & walnuts. What do you think of this recipe? Let me know in the comments below!
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