Ricotta And Pesto Stuffed Tomatoes Recipes

TOMATO AND RICOTTA PESTO

Steps:

• Process the tomatoes, cheeses, pine nuts, oil, garlic, and 1/2 tsp. salt in a food processor until smooth, 2 to 3 minutes. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Use right away, or cover and refrigerate.

PESTO-STUFFED TOMATOES

Steps:

• Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
• Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
• Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.

RICOTTA-STUFFED SHELLS WITH PESTO

Steps:

• Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It's better to err on the undercooked side than risk flabby pasta, so check early and often.)
• Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
• Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
• Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
• Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
• To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
• To serve, drizzle shells with a little pesto sauce and pass the rest at the table.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

RICOTTA AND PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 180 degrees C. Cut the tops of the tomatoes and reserve. Remove and discard the seeds. Pour the passata, honey and seasoning in a baking dish and stir with a spoon. Combine the ricotta, parmesan, pesto, lemon zest in a bowl. Season with salt and pepper. Divide the mixture between the tomatoes and place in the baking dish. Cover the tomatoes with the tomato tops. Drizzle with olive oil. Bake for 20 minutes or until tender. To serve, place tomatoes on a plate along with the gravy. Drizzle with extra virgin olive oil and garnish with fresh herbs. Sprinkle with cracked pepper.

STUFFED TOMATOES WITH GRITS AND RICOTTA

Steps:

• In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
• Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
• Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
• Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
• Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
• When the rice is fully cooked, remove from the heat.
• Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
• Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
• Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
• Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
• Enjoy!