HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
BAKED ZITI II
Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!
Provided by BUCHKO
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h
Yield 7
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
- Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 72.6 g, Cholesterol 113 mg, Fat 28.1 g, Fiber 5.4 g, Protein 38.2 g, SaturatedFat 15.1 g, Sodium 1110.5 mg, Sugar 14.1 g
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
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BAKED ZITI WITH RICOTTA - THE SEASONED MOM
From theseasonedmom.com
Cuisine ItalianTotal Time 1 hr 10 minsCategory DinnerCalories 582 per serving
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook the pasta in a large pot of salted boiling water, until not quite al dente (about 9 minutes). Drain and rinse under cold water. Set aside.
- Stir together ricotta, 6 tablespoons of Parmesan cheese, pesto and egg. Season with salt and pepper to taste. Set aside.
- In a large skillet, brown sausage until no longer pink. Drain and return to the skillet. Stir in marinara sauce. Set aside.
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- Heat olive oil in a large pot over medium high heat. Add pancetta and sauté until slightly crisped, about 5 minutes. Add onion and garlic; turn heat down and sauté for 5 minutes. Add red pepper flakes and tomato paste; sauté for 2 minutes. Add tomato sauce, crushed tomatoes, and salt. Simmer for 20-30 minutes.
- Cook ziti according to package directions. Toss with about two thirds of the pasta sauce. Reserve remaining 2-or-so cups of sauce.
- Preheat oven to 400 degrees. Transfer half of the pasta to a 9×13 baking dish. Spoon the mascarpone over the top in little blobs. Cover with half of the mozzarella and half of the provolone. Cover with about a cup of sauce. Transfer the rest of the saucy ziti on top of your cheese layer. Finish with remaining mozzarella, provolone, and spoon the remaining sauce around on top for prettiness.
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