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How To make Pasta with Ricotta And Parsley
Ingredients
5
each
onions, chopped
4
each
garlic, cloves, minced
1/2
each
bell pepper, green, minced
1/4
cup
oil, olive
1 1/2
cup
parsley, fresh, tightly packed, minced
1
teaspoon
salt
1
pepper, to taste
1/2
teaspoon
oregano, or thyme
1/2
cup
cream, sweet or sour
2
cup
ricotta cheese
1
pound
pasta, shells, elbows, or other small forms)
Directions:
Saute the onions, garlic and green pepper in the oil until light brown, stirring often. Add the parsley, salt, pepper and oregano and cook, stirring, until the parsley is wilted but not brown.
Add the sour cream and mix. Add the ricotta and heat to serving temperature. To prevent curdling, do not heat to simmering.
Meanwhile, cook pasta until al dente. Drain well, return to the pot and add the sauce. Toss until well mixed. Adjust the seasonings and serve on a hot platter.
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Tomato sauce:
1. 5 tomato (blanched and pureed),
2. Fresh basil- 10-15 leaves, chopped finely,
3. chilli flakes-1 tbsp,
4. salt,
5. Olive Oil- 3 tbsp
Pasta sheets:
1. OO flour (maida)- 1 cup,
2. Fine Suji/Rawa- 1/2 cup (you grind regular suji too),
3. turmeric (for colour)-1/4 tsp,
4. olive oil- 1 tbsp,
5. salt and water.
Parsley Oil:
1. Flat leaf Parsley- 1 bunch
2. Unflavoured oil (regular refined oil)- 1 cup
3. Salt- ½ tsp
Pasta Filing:
Ricotta cheese:
1. Full fat milk- ½ litre
2. Fresh Cream- 1 cup
3. Salt- 1 tsp
4. Lemon juice- 1 mid-sized lemon.
Spinach:
1. Spinach- ½ kg, cut finely
2. Garlic- 10 cloves, chopped finely
3. Olive oil- 1 tbps
4. chilli flakes-1 tbsp,
5. Salt to taste
Cheese- mozzarella
Prep:
1. Ricotta: put milk, cream and salt in a thick bottomed pan and bring to a boil. Turn off heat and add lemon juice and let it sit for 5 mins. Strain the curdled cheese in a strained lined with a fine cloth and let it sit un disturbed for atleast an hour.
2. Pasta: Combine all pasta ingredients and knead a roti like dough. Rest the dough in fridge (covered) for 1/2 hrs.
3. Tomato sauce: heat olive oil and add garlic to it and fry till golden. Add tomato and basil, chilli flakes and salt and cook for 10 mins covered.
4. Spinach: heat olive oil in a pan and fry garlic till golden brown. Add chopped spinach, chilli flakes and salt and cook on high heat till spinach is cooked and there is no water in the pan.
5. Parsley Oil: Blanch the parsley (with stems) in salted water and cool it. Puree the same with the oil (fine paste). Let is drain from a fine sieve slowly, do not push the mixture through the strainer.
Process:
1. Mix ricotta, spinach and cheese together to make the pasta filling.
2. Roll the dough and cut in the shape as shown in the video.
3. Fill the pasta with the made filling and shape the pasta as shown in the video.
4. Boil the pasta in salted water till it floats or al dante.
5. Toss the pasta in parsley oil (cold).
6. Place the tomato sauce on the plate and place the pasta on it. Drizzle parsley oil around it and serve hot.
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