Pappardelle With Baby Spinach Herbs Ricotta Recipes
PAPPARDELLE WITH BABY SPINACH, HERBS & RICOTTA
Make and share this Pappardelle With Baby Spinach, Herbs & Ricotta recipe from Food.com.
Provided by WKernan
Categories < 30 Mins
Time 27m
Yield 4 1.75 c per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta with 1 T salt. Drain, reserve 1 c cooking liquid.
- Combine 1/2 c cooking liquid & ricotta cheese in food processor.
- Combine pasta, cheese mixture, spinach & remaining ingredients in large bowl. Toss to combine. Add additional cooking liquid if needed.
Nutrition Facts : Calories 330.6, Fat 11.5, SaturatedFat 3.5, Cholesterol 14.6, Sodium 1978.5, Carbohydrate 44.7, Fiber 2.6, Sugar 1.8, Protein 11.9
SPINACH PAPPARDELLE
Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Provided by kolibri
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pappardelle until al dente. Drain and reserve.
- Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
- Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
- Add the egg yolks, spinach, parmesan and parsley and mix.
- Serve immediately.
Nutrition Facts : Calories 855.9, Fat 29.3, SaturatedFat 15.8, Cholesterol 255.9, Sodium 834.7, Carbohydrate 103.3, Fiber 4.8, Sugar 4.5, Protein 36.6
PAPPARDELLE WITH BABY SPINACH, HERBS, AND RICOTTA RECIPE
Provided by Kplmrm
Number Of Ingredients 11
Steps:
- 1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid. 2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended. 3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.
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SPINACH AND RICOTTA PAPPARDELLE RECIPE - LIDIA BASTIANICH
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- In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.
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