Time 15m Yield 6 servings Number Of Ingredients 14 Steps:
In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes. With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature. Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
Time 15m Yield 6 servings Number Of Ingredients 10 Steps:
Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop. Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste. Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes. Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes. Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook pasta in salted water according to package instructions. In a large bowl mix remaining ingredients and set aside. Drain the pasta, reserving 1/4 cup of the cooking water. Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices. Stir in spinach, heat just until greens are wilterd. To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
Time 30m Number Of Ingredients 10 Steps:
In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes. Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet. Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
More about “pasta with herbed ricotta tomatoes and spinach recipes”
Yield Serves 4 Number Of Ingredients 10 Steps:
Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
