Basil Ricotta Sauce Recipes

WHIPPED BASIL RICOTTA

Whipped Basil Ricotta image

This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.

Provided by Yoly

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup whole-milk ricotta cheese
1 tablespoon fresh basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes

Steps:

Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg

BASIL-RICOTTA SAUCE

Basil-Ricotta Sauce image

This easy fast sauce is perfect for the come home and put it on the table pasta dinner! Goes best with a tubular type pasta (about 1 lbs worth)

Provided by TishT

Categories Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 9

Ingredients

15 ounces part-skim ricotta cheese
1/2 cup fresh basil, chopped
1/2 cup green onion, sliced
1/2 cup roasted red pepper, diced you can buy these in a jar
1/4 cup parmesan cheese
1/4 cup chicken broth
2 tablespoons olive oil
2 tablespoons white wine
2 cloves garlic, minced

Steps:

Combine all ingredients in a large bowl.
Season to taste with salt and pepper.
Toss through with your favorite pasta.

Nutrition Facts : Calories 348.5, Fat 23.5, SaturatedFat 10.1, Cholesterol 53.9, Sodium 702.2, Carbohydrate 11.5, Fiber 1, Sugar 1.1, Protein 21.5

SPINACH, BASIL RICOTTA PURéE

Spinach, Basil Ricotta Purée image

Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 10-ounce packages fresh spinach leaves
3/4 cup fresh basil leaves
3/4 cup whole-milk ricotta cheese
2 tablespoons (1/4 stick) butter
1 garlic clove, minced
1/4 cup whipping cream

Steps:

Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

CREAMY BASIL SAUCE FOR RIGATONI

Creamy Basil Sauce For Rigatoni image

Provided by Marian Burros

Categories dinner, easy, lunch, quick, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

6 ounces rigatoni or other spiral pasta
1 large clove garlic, peeled
3/4 cup low-fat cottage cheese
1 ounce Gorgonzola
1 1/4 cups lightly packed fresh basil leaves
5 ounces ripe tomato, cut in large chunks
Freshly ground black pepper to taste
2 tablespons pine nuts (optional)

Steps:

Bring 3 quarts of water to boil and cook rigatoni according to package directions.
Meanwhile, chop garlic in food processor. Add cottage cheese, Gorgonzola and basil, and process until smooth. Add tomato and process into tiny chunks. Stir in pepper and, if you like, the pine nuts.
Drain rigatoni, stir into sauce and serve.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 8 grams, TransFat 0 grams

FRESH TOMATO BASIL AND RICOTTA SAUCE

Fresh Tomato Basil and Ricotta Sauce image

Make and share this Fresh Tomato Basil and Ricotta Sauce recipe from Food.com.

Provided by dicentra

Categories Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups chopped ripe tomatoes
1/2 cup chopped fresh basil
2 tablespoons minced red onions
1 garlic clove, crushed
1 cup ricotta cheese
1/4 cup olive oil
salt
1 lb cooked pasta (rotelle, fusilli, penne)

Steps:

Combine the tomatoes, basil, onion and garlic.
Stir in the ricotta, oil and salt and pepper to taste.
Toss with hot pasta and serve at once.

Nutrition Facts : Calories 398.3, Fat 22.6, SaturatedFat 7.2, Cholesterol 31.4, Sodium 59.2, Carbohydrate 39.8, Fiber 7.4, Sugar 4, Protein 11.3

CHEF JOHN'S BASIL RICOTTA GNOCCHI

Chef John's Basil Ricotta Gnocchi image

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Provided by Chef John

Categories Main Dish Recipes Dumpling Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup packed fresh basil leaves
2 eggs, lightly beaten
1 (12 ounce) container whole-milk ricotta cheese, drained well
1 ¼ teaspoons kosher salt
1 pinch cayenne pepper
1 ½ ounces freshly grated Parmigiano-Reggiano cheese
10 tablespoons all-purpose flour
2 tablespoons unsalted butter for browning

Steps:

Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 20.2 g, Cholesterol 144 mg, Fat 18.3 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 905.5 mg, Sugar 0.6 g

FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE

Fusilli With Basil, Mint, Spinach and Ricotta Sauce image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fusilli pasta
1 cup lightly packed basil leaves
3/4 cup lightly packed mint leaves
1/2 cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
1/2 cup finely grated Parmesan cheese
2 tablespoons unsalted butter, softened
2 cloves minced garlic
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
3/4 cup ricotta cheese
3 strips crisp-cooked bacon, crumbled (optional)

Steps:

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 6 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams

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