SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
- For the ravioli mix: Mix all ingredients together.
- Brush flattened pasta with egg yolk wash. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
- To finish: Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.
SHEEPS MILK RICOTTA AND PARMESAN RAVIOLI
Steps:
- Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
- Mix all ingredients together.
- Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.
ROASTED GARLIC VINAIGRETTE
This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.
Provided by Porfavorcorona
Categories Salad Dressings
Time 40m
Yield 1 2 tbs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
- Place the bulb in an ovenproof dish and drizzle with olive oil.
- Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
- Let cool.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
- Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
- Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
- If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
- Adjust the salt and pepper to taste.
Nutrition Facts : Calories 59.3, Fat 5.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 71.6, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 0.9
HAZELNUT, RICOTTA, AND LEMON PESTO
Provided by Michael Chiarello
Categories Food Processor Cheese Citrus Nut No-Cook Vegetarian Quick & Easy Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 9
Steps:
- With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
GARLIC VINAIGRETTE
Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.
Provided by Penny Stettinius
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor or blender.
- Blend until creamy and garlic is shredded, about 60 seconds.
- Keeps well in the refrigerator.
LEMON-GARLIC VINAIGRETTE
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
SHEEP'S MILK RICOTTA WITH HAZELNUT AILLADE, LEMON, AND ROASTED GARLIC VINAIGRETTE
When the media review the Mozzarella Bar, they almost always mention having eaten this dish. It is composed of two special ingredients-large hazelnuts that we get from Trufflebert Farms in Eugene, Oregon, and sheep's milk ricotta imported from Italy-paired in an unusual way. Aillade is a French condiment of garlic pounded with some type of nuts, usually served as a condiment for duck or other meats. We make ours with hazelnuts; it's one of the few condiments that we make at the restaurant using a mortar and pestle because otherwise it comes out too smooth, like peanut butter.
Yield serves 8
Number Of Ingredients 13
Steps:
- To make the aillade, adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the hazelnuts for both the aillade and for serving the dish on a baking sheet and place them in the oven to toast until they're golden brown and fragrant, 12 to 15 minutes, shaking the pan occasionally so the nuts brown evenly. Remove the nuts from the oven and set them aside until they are cool enough to touch. Gather the hazelnuts into a clean dishtowel and rub them together inside the towel to remove the skins. Set them aside to cool to room temperature.
- Put the 1 cup of hazelnuts for the aillade in a large mortar. Sprinkle the nuts with 1/4 teaspoon salt and work the nuts with the pestle, scraping down the sides of the mortar with a rubber spatula, until they become the consistency of wet sand and you see the oil from the nuts leaching out. Add the lemon zest and garlic and work them in with the pestle. Add the hazelnut oil in a slow, steady stream, stirring with the pestle as you add it to keep it emulsified. Taste for seasoning and add more salt, if desired. (Use or transfer the aillade into an airtight container and refrigerate for up to several days. Bring it to room temperature before serving.)
- Transfer the hazelnuts for serving to a bowl, drizzle them with the 2 tablespoons hazelnut oil, sprinkle with salt to taste, and toss to coat the nuts with the seasonings.
- To make the vinaigrette, combine 1/4 cup of Garlic Confit cloves (about 15 cloves), the lemon juice, and salt in the bowl of a food processor fitted with a metal blade or the jar of a blender and purée until smooth. With the motor running, drizzle the olive oil that the garlic was cooked in into the food processor, adding enough until you have the consistency of a loose paste. Transfer the vinaigrette to a bowl, taste for seasoning, and add more salt or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate for up to three days.
- To serve, spoon 1 tablespoon of the vinaigrette in the center of each of eight salad plates or large soup plates. Put the ricotta in a medium bowl and stir it vigorously with a spoon to fluff it up. Spoon a rounded 1/3 cup of ricotta in an uneven pile on top of each serving of vinaigrette. Use a microplane or fine grater to zest a few gratings of lemon peel over each serving of cheese. Cut the larger Garlic Confit cloves in half lengthwise and scatter the garlic and hazelnuts around the ricotta, dividing them evenly. Smear 1 heaping tablespoon of aillade on each crostino, leaving the edges of the toast visible, and sprinkle the aillade with sea salt. Cut each slice of toast in half on an extreme bias, place two halves on the side of each plate, and serve.
- Offida Pecorino (The Marches)
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