Homemade Ricotta With Apricots And Walnuts Recipes

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

APRICOT-WALNUT CRISP

Steps:

• For topping:
• Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For filling:
• Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
• Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.

APRICOT AND WALNUT VARENIKIS

Steps:

• Make filling:
• Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.
• Roll out dough and fill varenikis:
• Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
• Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.
• Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:
• Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
• To serve varenikis:
• Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
• Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

APRICOT WALNUT BARS

Steps:

• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.

AMARETTO APRICOTS WITH WALNUTS TERIYAKI

Steps:

• Line a jelly-roll pan with foil.
• Spread the nuts on the foil lined pan.
• Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
• Pour the sauce over the nuts, making sure to coat them well.
• Bake at 350 for 15-20 minutes.
• Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
• Assembly: Add the Amaretto to the cream cheese and mix well.
• Place a teaspoon of the cheese on each apricot and top with a walnut.

DRIED FIGS WITH RICOTTA, WALNUTS AND HONEY

Steps:

• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
• Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a ½ teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
• Drizzle each fig with honey and serve.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.