Spinach Basil Ricotta Purée Recipes

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SPINACH AND RICOTTA CANNELLONI



Spinach and Ricotta Cannelloni image

Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese.

Provided by Emily Kemp

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

1 shallot
2 garlic cloves
3 1/2 cups (700g) passata/pureed tomatoes
1 small bunch basil
1/2 tbsp olive oil
12.3 oz (350g) ricotta cheese
8.8 oz (250g) raw fresh spinach
1 egg
2 tbsp parmesan (grated)
1 pinch of nutmeg
salt and pepper
12 cannelloni pasta tubes
4.4 oz (125g) ball of mozzarella
Extra grating of parmesan

Steps:

  • Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
  • Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
  • To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
  • Pre-heat the oven to 180°C/350F/gas mark 4.
  • To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
  • Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.

Nutrition Facts : Calories 528 kcal, Carbohydrate 56 g, Protein 28 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 71 mg, Sodium 422 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

SPINACH RICOTTA CANNELLONI



Spinach Ricotta Cannelloni image

Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!

Provided by Nagi

Categories     Mains

Time 1h

Number Of Ingredients 18

1 tbsp olive oil
1 garlic clove (, finely chopped)
1 small onion (, finely chopped)
800 g / 28 oz crushed tomato
1 cup water ((swirl in tomato can to clean out))
3/4 tsp salt (+ pepper to taste)
Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil))
250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
500 g / 1 lb ricotta (, full fat please (Note 2))
1/3 cup grated parmesan
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
1/2 tsp salt and pepper (, each)
18 - 22 dried cannelloni tubes ((Note 3))
1 - 1 1/2 cups shredded Mozzarella
More basil (, for garnish (optional))

Steps:

  • Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
  • Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
  • Stir through basil or dried herbs. Set aside.
  • Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
  • Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
  • Preheat oven to 180C/350F.
  • Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
  • Spread a bit of Sauce on the base.
  • Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
  • Pipe the filling into the tubes. Place in baking dish.
  • Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
  • Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
  • Serve, garnished with extra basil if desired.

Nutrition Facts : ServingSize 407 g, Calories 531 kcal

SPINACH AND RICOTTA GNUDI



Spinach and Ricotta Gnudi image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
1/4 cup spinach, sauteed and finely chopped
1/2 cup grated Parmesan, plus more for serving
4 tablespoons all-purpose flour
3 tablespoons panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch grated nutmeg
2 egg yolks
Olive oil, for coating
4 tablespoons melted butter, for re-heating
Olive oil
3 shallots, julienned
3 ounces fresh porcini mushrooms, sliced
1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 ounce brown beech mushrooms, sliced
1/2 teaspoon salt
Pinch chili flakes

Steps:

  • For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
  • Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
  • For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
  • Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
  • To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.

SPINACH TAGLIATELLE WITH BUTTERY TOMATO SAUCE



Spinach Tagliatelle with Buttery Tomato Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
3 tablespoons butter
2 to 3 large cloves garlic, chopped
1 large onion, finely chopped
Salt and pepper
Salt and pepper
1 cup chicken stock
Two 32-ounce cans San Marzano tomatoes
Large handful basil
1 pound spinach tagliatelle, egg tagliatelle or spaghetti
Grated Parmigiano-Reggiano

Steps:

  • Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
  • Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
  • Get Rachael's shopping list for this episode's recipes here.

SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE



Spinach Ricotta Pizza With Fresh Tomato Puree image

Make and share this Spinach Ricotta Pizza With Fresh Tomato Puree recipe from Food.com.

Provided by sofie-a-toast

Categories     Spinach

Time 40m

Yield 2 pizzas

Number Of Ingredients 8

1 pizza dough
4 ripe medium-large tomatoes
3 garlic cloves, pressed
2 tablespoons olive oil (plus more for crust)
6 ounces fresh spinach
1/3-1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Steps:

  • Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
  • Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
  • Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
  • Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
  • Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
  • Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

SPINACH, BASIL RICOTTA PURéE



Spinach, Basil Ricotta Purée image

Categories     Milk/Cream     Cheese     Side     Sauté     Valentine's Day     Vegetarian     Ricotta     Basil     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

2 10-ounce packages fresh spinach leaves
3/4 cup fresh basil leaves
3/4 cup whole-milk ricotta cheese
2 tablespoons (1/4 stick) butter
1 garlic clove, minced
1/4 cup whipping cream

Steps:

  • Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

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