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How To make Tortellini with Walnut Pesto
1 lb Cheese and spinach-filled
-pasta (tortellini, -ravioli or agnolotti) 4 oz Walnuts, toasted
1 ts Crushed garlic
1/4 c Romano or parmesan cheese
1 c Heavy cream
1/2 c Sun-dried tomatoes, sliced
-thin Cook pasta in boiling water until al dente. Drain and set aside. Meanwhile, prepare sauce. Grind walnuts, garlic and cheese in food processor until mixture is well blended. Heat cream in saucepan. Add to walnut mixture, combine, and cook for 1 1/2 minutes. Add pasta and toss with sauce. Serve.
Garnish pasta with tomatoes.
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How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.
Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that's still simple enough to make at home.
Check out the recipe here:
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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
Blue Cheese Pasta with Spinach and Walnuts
Ready in just 15 minutes, this blue cheese pasta with spinach and walnuts is perfect for those busy days when all you want is a treat. The blue cheese sauce is made lighter with creme fraiche, and the toasted walnuts give this pasta just the right amount of crunchiness.
Gorgonzola and Walnut Ravioli in Creamy Cheese and Spinach Sauce (ad)
How central is food in your life? I don't mean food as pure sustenance – I mean food as an indulgence, as a creative outlet and a way to bring family and friends together.
This post is sponsored by Giovani Rana – liveitalian.co.uk #liveitalian.