How To make Pasta with Ricotta Walnut Sauce
8 oz Pasta (preferably vermicelli
----------------------------RICOTTA-WALNUT SAUCE---------------------------- 1/2 c Ricotta cheese
1/2 c Plain Yogurt
1 tb Margarine, softened
2 x Cloves Garlic, minced
1/2 c Chopped Walnuts (about 2 oz)
1/4 c Grated Parmesan cheese (1 oz
1/2 c Chopped fresh parsley
1 tb Chopped fresh Basil
1/2 ts Black Pepper
GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach ~ serve cold as pasta salad ~ for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus
How To make Pasta with Ricotta Walnut Sauce's Videos
Traditional Italian: Creamy 3-Cheese Toasted Walnut Pasta
Sue Mallick with Food City presents a fresh recipe for Creamy 3-Cheese Toasted Walnut Pasta at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
1 lb dried tri-color pasta; 2/3 cup ricotta cheese; 1/2 cup crumbled gorgonzola cheese; 1/4 cup shredded parmesan cheese; 2 tbsp softened butter; 3/4 cup thawed frozen peas; 3/4 cup toasted and chopped walnuts; 1/2 tsp salt; 1/2 tsp pepper
Cook pasta; drain, reserving 1/4 cup of hot cooking liquid. In a bowl, stir together Ricotta, Gorgonzola, and Parmesan, plus butter. Stir in peas, walnuts, salt and pepper. Quickly stir in reserved cooking liquid, add to hot pasta Toss to coat all ingredients.
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 .
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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Music: Classique - Francis Preve
How to make walnut pesto
Pasta Evangelists' head pasta chef Roberta D’Elia leads you through her walnut pesto recipe. She will show all the steps to make this traditional Genovese sauce so that you are ready to serve it with trofie, strozzapreti, or your favourite pasta shape. This easy and different pesto recipe is great for a creamy and delicious pasta dinner. If you’ve ever wanted to make fresh walnut pesto at home, this video will give you all the information you need!
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Walnut pesto recipe:
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Ingredients you'll need:
- Walnuts
- Pine Nuts
- Garlic
- Milk
- Parmigiano Reggiano
- Pecorino
- Extra virgin olive oil
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Linguini with Walnut Pesto - NoRecipeRequired.com
I love pasta dishes is all shapes and sizes, and this Linguini recipe is one you've likely never tried. Traditional pesto is basil based, with a ground pine nuts in it. Over the years, I started making pestos out of all kinds of ingredients, like this one, which is primarily walnuts, and ricotta cheese. The walnuts provide a interesting, slightly bitter flavor, which the ricotta sweetens and contrasts.
Once tossed with the warm linguini, the cheese melts away forming an almost creamy sauce. The end result and a very unusual, but very tasty linguini recipe. Give it a try and let me know how it goes.
Pasta radicchio ricotta and walnuts. Quick and tasty
With the right ingredients you can make a quick and tasty meal. Pasta with radicchio, ricotta and walnuts is one of these. You can prepare the dressing while the pasta is cooking, of course in boiling salted water.
Follow the video recipe and
Buon appetito!
Ingredients:
100 g of busiati
3 tablespoons of extra virgin olive oil
20 g of shallot
150 g of radicchio ( red chicory )
125 g of ricotta
Parmesan to taste
30 g of walnuts
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