STUFFED COURGETTE ROLLS
Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter
Time 20m
Yield Makes 24 rolls
Number Of Ingredients 7
Steps:
- Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
Nutrition Facts : Calories 49 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SMASHED PEAS AND RICOTTA CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
COURGETTE & RICOTTA PASTA
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
- Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
COURGETTE & RICOTTA TART
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
- Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
- Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
- Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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