RAVIOLI DI RICOTTA E ASPARAGI CON SALSA DI PISELLI
Categories Pasta Vegetable Vegetarian Ricotta Mint Asparagus Pea Spring Noodle Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)
- Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
- Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.)
- Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.
BACI DI RICOTTA
This is again a recipe from Nigella Lawson's cookbook 'Feast'. These are so light, airy and yummy, you just HAVE to give them a try!
Provided by Flowerfairy
Categories Dessert
Time 25m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter. This is easily done with an electric hand mixer.
- Fill a wide, shallow skillet with about 2 cm of oil. Place over medium-high heat until a bit of batter sizzles when dropped inches Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
- Pile into a rough pyramid on a plate and dust with icing sugar.
Nutrition Facts : Calories 35.7, Fat 1.5, SaturatedFat 0.8, Cholesterol 21, Sodium 40.4, Carbohydrate 3.8, Fiber 0.1, Sugar 1.2, Protein 1.7
GELATO DI RICOTTA
Make and share this Gelato di Ricotta recipe from Food.com.
Provided by Holiday1234
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a large bowl, stir sugar and Marsala together until sugar dissolves.
- Push ricotta through a sieve into the mixture and stir well.
- Chill thoroughly.
- When ready to proceed, whip cream into soft peaks.
- Fold it into the ricotta mixture.
- Transfer to ice cream machine and freeze according to machine's directions.
Nutrition Facts : Calories 1560.1, Fat 103.2, SaturatedFat 65.2, Cholesterol 395.1, Sodium 435.5, Carbohydrate 80.9, Sugar 61.3, Protein 53.8
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- Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. DO AHEAD Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.
- Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
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- Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.
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