MUSHROOM PASTA WITH RICOTTA
This simple pasta highlights the great taste of affordable button mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
- Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Nutrition Facts : Calories 510 g, Fat 15 g, Fiber 3 g, Protein 21 g
STROZZAPRETI WITH ROASTED TOMATOES
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
- For the strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well. Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough. Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
- Scrape wooden board clean. Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle. Using a knife, score rectangle into strips an inch wide and about three inches long. Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke. This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam. Slide skewer out of pasta and set pasta aside on a plate. Repeat to use remaining dough. Pieces should be irregular in size and shape.
- Bring a large pot of lightly salted water to a boil. If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat. Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center. This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook. Drain cooked pasta and pour into a large bowl; immediately add tomatoes. Toss quickly and serve hot.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 831 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
STROZZAPRETI WITH MUSHROOMS AND RICOTTA
Categories Mushroom Vegetarian Ricotta Bon Appétit Dallas Texas
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Soffritto:
- Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5-8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15-20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.
- Pasta:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8-10 minutes; transfer to a bowl. Repeat with 2 tablespoons oil and remaining mushrooms; reserve skillet.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 1 cup pasta cooking liquid.
- Heat 2 tablespoons oil in reserved skillet over medium-low heat. Cook garlic, stirring, until fragrant, about 30 seconds. Toss in soffritto, mushrooms, pasta, lemon juice, 2 tablespoons chives, and half of Parmesan, thinning with pasta cooking liquid as needed; season with salt and pepper. Serve topped with ricotta, eggs, if using, more chives, and remaining Parmesan and drizzle with oil.
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
SPINACH MUSHROOM AND RICOTTA FETTUCCINE
A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too.
Provided by DONOGHUEJ
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
- To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 75.2 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 7.3 g, Protein 29.2 g, SaturatedFat 6 g, Sodium 452.3 mg, Sugar 3.3 g
BAKED MUSHROOMS WITH RICOTTA & PESTO
The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
Provided by Good Food team
Categories Dinner, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
- Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
- Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
- To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 400 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
More about "strozzapreti with mushrooms and ricotta recipes"
STROZZAPRETI WITH MUSHROOMS AND RICOTTA RECIPE | BON …
From bonappetit.com
4/5 (65)Estimated Reading Time 2 minsServings 6
- Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.
- Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl. Repeat with 2 Tbsp. oil and remaining mushrooms; reserve skillet.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 1 cup pasta cooking liquid.
7 BEST STROZZAPRETI PASTA RECIPES - PASTA.COM
From pasta.com
- Handmade Strozzapreti. To make fresh strozzapreti, all you need is all-purpose flour, semolina flour, salt, and warm water. Some recipes call for eggs, but this one does not.
- Strozzapreti with Roasted Tomatoes. This recipe explains how to make a homemade tomato sauce using cherry tomatoes, olive oil, minced garlic, pecorino cheese, and fresh basil (or parsley).
- Strozzapreti with Mushrooms & Ricotta. Try this dish if you want a recipe with lots of vegetables. You will start with a soffrito, which consists of finely chopped red onion, carrot, and celery.
- Strozzapreti with Creamy Pasta Sauce & Clams. Seafood lovers will thoroughly enjoy this simple pasta and clams recipe. It is a simple yet flavorful dish that takes less than 30 minutes to prepare.
- Strozzapreti with Italian Sausage, Broccolini, Braised Walnuts and Lemon Walnut Panko. Who knew that the Hallmark Channel shares recipes? This recipe comes from an executive chef, and it can feed a family of four.
- Spring Strozzapreti Pasta with Parmesan Cream Sauce. The best word to describe this dish is exquisite. It has asparagus, peas, and scallions, which add a beautiful green coloration to the pasta.
- Strozzapreti Pasta with Squid and Tomato Sauce. This dish combines the flavors of the Sicilian coast (the squid) with the traditions of Tuscany (strozzapreti pasta).
STROZZAPRETI WITH CREAMY PASTA SAUCE & CLAMS RECIPE
From kitchenswagger.com
CREAMY MUSHROOM AND RICOTTA PASTA - COOKING FOR KEEPS
From cookingforkeeps.com
MUSHROOM RICOTTA PASTA RECIPE - WONKYWONDERFUL
From wonkywonderful.com
LIDIA BASTIANICH'S EASY PASTA WITH RICOTTA & MUSHROOMS
From chatelaine.com
CREAMY MUSHROOM RICOTTA PASTA | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
STROZZAPRETI – THE PASTA PROJECT - AUTHENTIC PASTA RECIPES
From the-pasta-project.com
STROZZAPRETI PASTA BOLOGNESE - COOKING WITH NONNA
From cookingwithnonna.com
10 BEST STROZZAPRETI PASTA RECIPES | YUMMLY
STROZZAPRETI WITH MUSHROOMS AND RICOTTA - MASTERCOOK
From mastercook.com
STROZZAPRETI PASTA WITH CACIO CHEESE, MUSSELS, AND PEPPER
From giallozafferano.com
GIANT RICOTTA, MUSHROOM AND SPINACH STUFFED PASTA SHELLS
From inspiredcuisine.ca
STROZZAPRETI WITH MUSHROOMS AND RICOTTA | RECIPE | VEGETARIAN …
From pinterest.nz
AMAZING 5 FREEZING IDEAS OF CPK MUSHROOM STROZZAPRETI RECIPE
From momyrecipe.com
STROZZAPRETI WITH MUSHROOMS AND RICOTTA | RECIPE | STUFFED …
From pinterest.co.uk
STROZZAPRETI WITH MUSHROOMS AND RICOTTA | JEANNEMAR | COPY ME …
From copymethat.com
FETTUCCINE WITH MUSHROOM AND RICOTTA CREAM SAUCE
From christinascucina.com
STROZZAPRETI WITH MUSHROOMS AND RICOTTA | PUNCHFORK
From punchfork.com
STROZZAPRETI AI FUNGHI (STROZZAPRETI WITH MUSHROOMS) - MEMORIE DI …
From memoriediangelina.com
RICOTTA MUSHROOM PIZZA - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
STROZZAPRETI WITH MUSHROOMS AND RICOTTA | RECIPE | STUFFED …
From pinterest.com
MUSHROOM AND SPINACH PASTA WITH RICOTTA - BUDGET BYTES
From budgetbytes.com
STROZZAPRETI | THE SPLENDID TABLE
From splendidtable.org
STROZZAPRETI WITH GORGONZOLA, MUSHROOMS AND WALNUT SAUCE
From cookwithgusto.com
FIND THE RECIPES STROZZAPRETI WITH MUSHROOMS AND RICOTTA
From serviceforeveryone.blogspot.com
WHAT IS STROZZAPRETI? (WITH PICTURES) - FOOD NEWS
From foodnewsnews.com
STROZZAPRETI WITH MUSHROOMS AND RICOTTA RECIPE | RECIPE | RECIPES ...
From pinterest.com
STROZZAPRETI WITH RED-WINE BRAISED MUSHROOMS AND LENTILS RECIPE
From goodfood.com.au
RECIPES/STROZZAPRETI-WITH-MUSHROOMS-AND-RICOTTA-51245810.JSON …
From github.com
MUSHROOM FRITTATA WITH RICOTTA - OUR SALTY KITCHEN
From oursaltykitchen.com
STROZZAPRETI WITH PUMPKIN MUSHROOMS AND SALTY RICOTTA STOCK …
From istockphoto.com
STROZZAPRETI PASTA WITH OCTOPUS SAUCE - GIALLOZAFFERANO RECIPES
From giallozafferano.com
HOMEMADE STROZZAPRETI: THE ORIGINAL RECIPE
From finedininglovers.com
STROZZAPRETI WITH MUSHROOMS AND RICOTTA RECIPES
From stevehacks.com
RECIPE: STROZZAPRETI WITH SPICED LAMB RAGU, LEMON & RICOTTA SALATA
From pinterest.ca
STROZZAPRETI PASTA WITH SPICY ITALIAN SAUSAGE, BROCCOLINI
From thelunacafe.com
STROZZAPRETI WITH SWORDFISH. - THE PASTA PROJECT
From the-pasta-project.com
STROZZAPRETI RECIPES | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love