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How To make Noodles with Ricotta and 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.
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Tagliatelle Pasta with Ricotta Cheese and Walnuts | Cooking Italian with Joe
❤️ ???????? ???? ???? Today we took a trip to Southern Italy to make Tagliatelle with Ricotta and Parmesan cheese, roasted walnuts, and lemon!!! Delicious combination of ingredients making this a wonderful and simple go-to pasta dish recipe any time of the year. Check out the recipe at
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Walnut Sauce - Easy Sauce for Pasta
A close relative of the Genoese pesto. This soft greedy cream will never tire you. It is perfect for embellishing any type of dish but born with a specific purpose: to complete the recipe for Pansotti, Ligurian ravioli with a bulging and bulging shape.
The homemade walnut sauce is a tasty sauce ideal for seasoning many first courses.
Walnut sauce can be used to season pasta: spaghetti, ravioli, tagliatelle, and Pansotti.
To prepare the walnut sauce we did not use cream, bechamel or ricotta but only
the typical ingredients required by the classic Genoese recipe.
Ingredients: - 350 gr Walnut
- 100 gr White bread
(without crust)
- 10 gr Garlic
- 500 gr Milk
- 120 gr Parmesan
- 6 gr Marjoram
Additional Tip:
* Walnuts can be peeled
* Traditionally and a sauce made with a mortar
* You can use an immersion mixer
* This is a cold sauce, you don't have to heat it
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Lemon Pasta | Gennaro Contaldo
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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Naked Spinach and Ricotta Dumplings
Think of this as a pasta dish without pasta; it's all about the filling. The story goes that those delicious little naked dumplings were born in Florence when, during a meal, the ravioli that contained the filling broke, so the chef served the filling as it was, or naked. They were a hit then, and still are, a light and fluffy pasta dish anytime of year. #TuttiaTavolaaMangiare #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia @GranaPadanoDOP
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The Lemon Ricotta Delight
Pesto | Basics with Babish
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