This Recipe will Surprise you with its simplicity ! Ricotta Pasta with tomato sauce.
Hello friends ????
All Italians love to cook this recipe!
Ricotta pasta with tomato sauce.
▪️Ingredients:
▪️Ricotta 200 grams
▪️Tomatoes 1 can
▪️ Olive oil 4 tablespoons
▪️Pasta 200 grams
▪️Parsley
▪️Water 100 ml
▪️Salt, pepper.
Pour olive oil into a saucepan.
Add the peeled tomato juice.
Add water.
Salt and pepper to taste.
Parsley .
Mix.
Close the lid.
Cook for 20 minutes over medium heat.
Boil the paste in time, according to the instructions on the al dente package.
Stir in pasta, tomato sauce and ricotta.
Garnish with basil if desired.
Bon appetit ????
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With what ingredient can you prepare delicious, healthy, amazing, light dishes ?!
With meat, fish, vegetables, nuts, beans and much more.
Pasta !!! is a unique and versatile flour product!
They are distinguished by a unique combination of taste and a set of useful properties:
They have a low glycemic index, contribute to a long-lasting feeling of fullness, and the dietary fiber of fiber stimulates digestion, which is perfect for those who monitor their diet!
The secret of taste lies in the simplicity of the dish and the quality of natural products.
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A Healthier, Fun-to-Make Pasta Recipe: Spinach Ricotta Cannelloni
We were surprised how rich and delicious this vegetarian spinach ricotta cannelloni is! It is a great pasta dish and we are happy that our Italian friends suggested that we make it.
Spinach ricotta cannelloni is fun-to-make, nutritious and tasty! Enjoy!
If you need a Deep Casserole Dish, here is my corresponding Amazon affiliate-link:
LIST OF INGREDIENTS:
- cannelloni pasta [14-18 tubes / 7 oz / 200 g]
- spinach [1 pound / 450 g]
- olive oil [2 tbsp / 30 ml]
- garlic [2 cloves]
- ground nutmeg [1/4 tsp]
- salt & pepper
- onion [1 medium-sized]
- canned plum tomatoes [14 oz / 400 g]
- canned cherry tomatoes [14 oz / 400 g]
- basil leaves [a handful]
- lemon juice [1 tbsp / 15 ml]
- a bay leaf [optional]
- one large egg
- oregano [1 tsp]
- ricotta cheese [1.1 lbs / 500 g]
- Parmigiano Reggiano [4.2 oz / 120 g]
- mozzarella [4.4 oz / 125 g]
- young gouda cheese [4.4 oz / 125 g]
Servings: 6
You like tasty pasta dishes?
- Italian Lemon Pasta
- Russian Beef Stroganoff
Bon appétit!
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HOME MADE PASTA: TROFIE, WALNUTS, RICOTTA AND BACON, CELIA THE LONDONER CAN'T RESIST A GO AT TROFIE
This simple pasta sauce is creamy and delicious, the pancetta gives it an edge and the walnuts add a subtle richness and bite. Trofia is a pasta without eggs which provide the perfect foil for this dish. Trofie require a little practise to make as Celia found out but what a fun family activity. I am certain those dexterous video gamers would be experts. Celia tries to unravel the technique of the Trofia. Twist! Pasta Grannies please be kind to Celia!
RECIPE: Trofie with Ricotta, bacon and walnuts
Trofia is a fresh pasta shape from Liguria, a region in the North of Italy.
The dough is very simple: flour and water.
This time we are preparing a quick recipe. The trofie are served with ricotta cheese, pancetta and walnuts.
This is the recipe (serves 4) as a first course
Ingredients:
250 gr /2 cups of white flour (preferably Italian 00)
125 mils / 1/2 cup of water at room temperature
100 gr /3 1/2 oz of Italian Pancetta diced (as an alternative prosciutto, speck or bacon can be used.
1 medium onion chopped.
250 gr / 9 oz of Ricotta cheese
10 walnuts shelled and broken in small pieces
60 gr/ 2 oz grated Parmigiano Reggiano
Ground pepper
EV Olive Oil
To make the Trofie you need to prepare the dough. Put the flour in a bowl and slowly add the water while you're mixing using a fork.
Then put the resulting dough on a wooden board and knead it until you reach the right consistency. It must be soft and elastic but not wet.
Let it rest covered with the bowl or cling film for 15 min at least.
To make the trofie take a little lump the size of a pea and with one hand roll it quickly to form a little long sausage, then with the side of your palm, press and swirl it until you get a long spiral almost like the shape of a wood screw. It will take a while to make them.
When ready, let the trofie rest on a tea towel. Sprinkle flour on top to prevent sticking.
Now prepare the hot water for the pasta. You need to add some salt to it.
While the water is coming to the boil you can prepare the sauce.
In a shallow pan on low heat, pour 4 tbsps of EV Olive Oil. When hot enough, add the pancetta and cook until crispy, then remove it and set aside. Now add the chopped onions and fry them lightly until soft. Then turn the heat off because you need to cook the pasta. When the water reaches the boil add the trofie and cook them for 4 to 5 min, stirring every so and so to avoid sticking. While the pasta is cooking resume the preparation of the sauce. Over a low heat add the ricotta to the onions, and break it with a wood spoon until you get a creamy sauce. Now add half of the walnuts and stir for a few seconds.
The trofie should be ready now. Drain them and add them to the ricotta sauce. Add the crispy pancetta, the grated parmigiano, a good amount of ground pepper, toss and serve.
Ricotta Pasta
Spaghetti with Ricotta, this dish for me is nostalgia on a plate. This also may be the easiest recipe that I am sharing you. Two ingredients, that’s it! Grab the best pasta you can and the freshest ricotta, and you will be surprised at how great this dish is. I do one little tweak to this recipe but it’s an optional step, and you aren’t adding or taking away an ingredient, but it definitely adds a different experience eating this dish. Sometimes a recipe can transport you back to a special time and bring back fond memories with family and friends. This dish does exactly that.
RECIPE
SPAGHETTI WITH FRESH RICOTTA
Recipe by: Mark Calaminici | Food Loves Company
Serve 4
Ingredients
500g (1lb) Spaghetti, reserve pasta water
700g fresh ricotta
Salt, to taste
Method
1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
2. Place the drained ricotta in a food processor. Add a ladle of pasta water and season with salt (optional). Pulse until you reach a smooth texture, like whip cream. Set aside.
Note: you can use the prepackaged ricotta that grocery stores carry and they’re usually 475g. It’s enough for this recipe, but more ricotta is always better, right?
3. Drain pasta and add into a large mixing bowl. Add whipped ricotta along with a ladle of pasta water. Mix and toss to coat all the pasta, adding more pasta water as needed to desired consistency. Enjoy!
Until next time, ciao!
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REFERRAL LINK:
Pasta Texture Picture Courtesy
Chapters
0:00 Intro
0:23 Picking the pasta
1:14 Picking the fresh ricotta
2:10 A different take on this traditional recipe (traditional vs whipped)
2:40 The cooking process
2:55 Whipping the ricotta
3:14 Finishing up the process
3:52 Tasting and goodbye
#pastaericotta #ricotta #pasta
One Pot Penne with Spinach, Ricotta, and Pine Nuts - Martha Stewart
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Sicilian Spiral Pasta with Ricotta, Walnuts and Roasted Cavolfiore (Cauliflower) | Ra…
Watch Rachael show you how to make an easy creamy, cheesy pasta topped with roasted cauliflower that's perfect for the holidays.