FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
- On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
- Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
- Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
- Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.
RICOTTA AND SPINACH FILLING FOR FRESH PASTA
Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Ingredient
Time 20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Boil a large saucepan of salted water . Plunge the spinach in to blanch it, then remove it 30 seconds later.
- Drain and cool the spinach under cold running water to stop the cooking.
- Finely chop the drained spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Nutrition Facts : Calories 100 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 286 mg, Sugar 0 g, Fat 7 g, ServingSize 2 1/2 cups filling (50 portions), UnsaturatedFat 0 g
SPINACH AND RICOTTA PASTA
You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.
Provided by Anna Del Conte
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
- If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
- Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
- Season with the nutmeg, percorino, salt and pepper and serve.
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
LOW-FAT SPINACH AND RICOTTA PASTA
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
- Add spinach and basil to the skillet and stir until wilted.
- Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
- Drain pasta, reserving 1/4 cup or so of the cooking water.
- Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
- Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 13 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
PASTA WITH RICOTTA AND FRESH HERBS
Provided by Lucy Footlik
Categories Food Processor Herb Pasta Vegetarian Quick & Easy Ricotta Summer Bon Appétit Dallas Texas
Yield Serves 4
Number Of Ingredients 10
Steps:
- Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
RICOTTA PASTA WITH FRESH SPINACH
In my family, we like the unembellished flavor of fresh spinach. I often serve it briefly steamed, with just a touch of nonhydrogenated margarine, which makes a great topping for grains as well as mild pasta dishes like this one.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta according to package directions and drain, reserving 1/2 cup of the hot pasta cooking water. Transfer the pasta to a serving container, toss with 1 1/2 tablespoons of the margarine, and cover.
- In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended. Stir into the pasta along with the Parmesan, and season with salt and pepper.
- Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta. This should take only a minute or two. Drain the spinach well and chop coarsely. Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon margarine. Serve at once, topping each serving with some of the steamed spinach.
- Calories: 276
- Total Fat: 12g
- Protein: 15g
- Carbohydrate: 25g
- Cholesterol: 24mg
- Sodium: 322mg
PASTA WITH HERBED RICOTTA, TOMATOES AND SPINACH
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
- Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
- Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 588 milligrams, Sugar 4 grams
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
PASTA WITH SPINACH & RICOTTA
With this recipe, pasta never looked so good. The sauce is an easy mixture of ricotta, fresh spinach and tomatoes and Parmesan cheese.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Meanwhile, combine all remaining ingredients in large bowl.
- Drain pasta. Add to cheese mixture; toss to coat.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 5 g, Protein 19 g
SPINACH AND RICOTTA BAKED PASTA
If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 4-quart baking dish.
- Cook pasta in boiling water, until firm-tender; drain.
- Place the cooked pasta in the casserole dish.
- In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
- In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
- Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
- Bake for 25-30 minutes or until golden brown.
- Let stand for 5 minutes before serving Cut in wedges-- enjoy!
PASTA AND SPINACH WITH RICOTTA AND HERBS
This recipe is courtesy of Chef #452940 's Recipe #255542 combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing!
Provided by Gatorbek
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in salted water according to package instructions.
- In a large bowl mix remaining ingredients and set aside.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
Nutrition Facts : Calories 459.4, Fat 24.4, SaturatedFat 14.9, Cholesterol 69.9, Sodium 183.5, Carbohydrate 48, Fiber 3.9, Sugar 2, Protein 13.8
BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
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