Ricotta And Fresh Herb Sauce Recipes

PASTA WITH RICOTTA AND FRESH HERBS

Pasta with Ricotta and Fresh Herbs image

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

Ingredients

1 15-ounce container low-fat ricotta cheese
2/3 cup nonfat milk
1/2 cup grated Parmesan cheese
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives or green onions
1/4 cup chopped fresh parsley
12 ounces

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.

HOMEMADE RICOTTA GNOCCHI WITH FRESH HERBS

Homemade Ricotta Gnocchi with Fresh Herbs image

Ricotta gnocchi are the weeknight answer to homemade pasta. Just mix together ricotta, eggs, basil, mint and Parmesan until a workable dough forms. Then roll it into logs, cut into bite-sized pieces and boil for a minute or two. Tossed with an herby tomato sauce and finished with fresh herbs and Parmesan, this is the perfect dinner for chilly fall evenings.

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups whole-milk ricotta (about 16 ounces)
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup freshly grated Parmesan, plus more for serving
2 large eggs
1/2 cup finely chopped chives
Kosher salt and freshly ground black pepper
1 cup all-purpose flour, plus more for dusting and shaping
1 1/2 cups tomato sauce (half a 24-ounce jar)
Extra-virgin olive oil, for drizzling

Steps:

Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!

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