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
Walnut Basil Pesto
The best walnut basil pesto recipe that you'll make. A family recipe with one unique touch, ready in 10 minutes. This pesto sauce with walnuts is so versatile and good on everything, from pasta to chicken and veggies.
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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.
Walnut Pesto Recipe | Chef Sous Chef
We've remixed the traditional and swapped walnuts in instead of pine nuts making our Walnut Pesto just as delicious as it is accessible.
This simple walnut pesto is as easy as putting all the ingredients (minus the olive oil) into your food processor, blending and then stirring in the olive oil.
Now, the hard part is deciding what not to put it on.
Bon appetit xo
Walnut Pesto Recipe | chefsouschef.com/walnut-pesto/
Walnut Pesto Carbonara | chefsouschef.com/pesto-carbonara/
Sous Vide Ricotta Walnut Pesto Recipe
How about a Pesto? How about a Ricotta Walnut Pesto tossed with Bucatini pasta? Delving deeper into the effortlessness of VacMaster Chef Eric Villegas' Sous Vide Ricotta recipe this Ricotta Walnut Pesto recipe is incredibly flavorful. If you make your own pasta AND make your own ricotta this is a no brainer to please even the most finicky of eaters. Absolutely delicious and super simple to make - LET'S GET COOKIN!
Sous Vide Ricotta Recipe:
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#sousvide #ricottacheese #recipe #pesto
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
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.
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