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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
-??Milk or Pasta Water 1 tb Snipped chives
1 tb Finely chopped chervil
-??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
Pasta with Ricotta-Walnut Pesto
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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Pumpkin, spinach and walnut spaghetti
Full recipe here:
This simple pumpkin, spinach and walnut spaghetti makes an ideal mid-week dinner. It's light, quick to prepare and tastes delicious. It's vegan and can be made gluten-free too.
Tubular Spaghetti with Walnuts and Mascarpone
Another yummy simple pasta recipe that will have your tummy grumbling. Click for recipe here;
Stuffed Manicotti
For the filling
2 teaspoons olive oil
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese
1 egg
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese finely grated
3/4 teaspoon dried Italian seasoning
salt and pepper to taste
For assembly
2 1/2 cups marinara sauce
12 manicotti shells
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
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Spaghetti with Ricotta & Almond Sauce
I am back after my hiatus. This video was still filmed in my old kitchen, but it is so delicious, hope you enjoy!
You need:
250g spaghetti
40g butter
some chives
100g ground almonds
125g ricotta cheese
nutmeg, cinnamon
150g creme fraiche
3 tablespoons olive oil
125ml hot vegetable stock
salz, pepper
pine nuts to taste
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