- Home
- Pasta
- How To make Pasta with Herbed Ricotta and Pine Nuts
How To make Pasta with Herbed Ricotta and Pine Nuts
8 oz Pasta (preferably spinach)
2 T Softened margarine
1/2 c Pine nuts
1 x Sm Onion, chopped (1/4 cup)
3/4 c Ricotta cheese (part skim)
2 T Chopped fresh parsley
1 T Tarragon
1 T Lemon juice
1/2 t Grated lemon rind
1/2 t Pepper
1 ds Ground pepper
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of warer; cook pasta until al dente. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts ~ substitute basil for tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
How To make Pasta with Herbed Ricotta and Pine Nuts's Videos
Hazan Penne With Spinach & Ricotta : Italian with a Twist
Subscribe Now:
Watch More:
Hazan penne recipes should always include spinach and ricotta for additional (and complimentary) flavors. Make hazan penne with spinach and rice with help from a food industry professional in this free video clip.
Expert: Ray Alongi
Contact: ChefRayAlongi.com
Bio: Hell's Kitchen 11 (current season) contestant Raymond Alongi got his start in the food industry as a very young child watching his father Chef Danny Alongi.
Filmmaker: Ryan Shelby
Series Description: You don't need to run out to a fancy Italian restaurant every time you want to enjoy some delicious meals. Make Italian with a twist right at home with help from a food industry professional in this free video series.
Herb Ricotta Gnocchi with brown Butter, lemon, walnuts and crispy prosciutto!
Like and Follow us for more fun pasta videos!
96yr old Isolina makes gnocchi with basil pesto! | Pasta Grannies
Gnocchi with basil pesto is a crowd pleaser! We first visited Isolina a couple of years ago and she enjoyed herself so much, she wanted to be filmed again; here's her recipe.
2 kilos of floury potatoes (you can boil them whole, bake or microwave them), cooked and riced, 400g flour (plain, all purpose, 0) and around 70ml of tepid water, a pinch of salt. Isolina doesn't use an egg.
For the basil pesto - 100g large bunch of young fresh basil 'Genovese' leaves, one garlic clove, 50g Italian pine nuts, 80g grated Parmigiano (the more aged the better), 50ml or so of extra virgin olive oil
How to Make Homemade Pesto | Jamie Oliver
Jamies takes us through the principals of making pesto and shares the wisdom passed onto him by Italian Nonnas he has met over the years. The traditional Genovese method uses garlic, basil, pine nut, olive oil and parmesan or pecorino but Jamie encourages us to do like the Italians and make it with what we have available. It's guaranteed delicious.
Thanks for subscribing! :
'For the recipe and more visit Jamieoliver.com
For more information on any Jamie Oliver products featured on the channel click here: jamieol.com/JamieOliver'
For more nutrition info, click here:
x
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
Pesto Pasta
This is how to make a JUCY pesto pasta without adding tons of extra oil!