Whole Roasted Ricotta Pasta Recipes

WHOLE WHEAT PASTA WITH RICOTTA, ROASTED GARLIC & WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread walnuts on small baking sheet and toast until fragrant and lightly browned, 10 minutes, stirring nuts after 5 minutes. Set nuts aside.
• Meanwhile, cook pasta according to package directions. While pasta cooks, in bowl, combine ricotta and garlic. Using back of spoon, cream them together until mixture is creamy and light. Mix in Parmigiano cheese and set aside.
• Drain pasta, leaving some moisture in spirals. In mixing bowl, combine pasta with oil. Divide pasta among 4 bowls. With spoon, drop cheese mixture in 5 dollops on top of pasta in each bowl. Garnish with generous amount of pepper, toasted walnuts and parsley. Serve immediately.

WHOLE ROASTED RICOTTA PASTA

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound to a paste in a pestle and mortar with a pinch of sea salt. Peel and bash in the garlic, muddle in 3 tablespoons of oil and 1 tablespoon of vinegar, then season with black pepper.
• Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, slice the chillies in half lengthways, and add it all to a large roasting tray along with the capers. Pour over most of the flavoured oil and toss together.
• Make a little well in the centre of the tray, pop in the ricotta and rub all over with the remaining flavoured oil. Add a splash of water to the tray, place in the oven and roast for 50 minutes, or until the veggies are soft and just starting to caramalise.
• With 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mug of the starchy pasta water, and steam dry.
• Carefully lift the ricotta onto a board. Tip the drained pasta and a little of the pasta water into the tray and gently shake to loosen all the sticky goodness from the bottom. Toss together, then tip into a serving dish and break the beautiful ricotta over the top. Pick over the remaining oregano leaves and grate over the Parmesan, then serve.

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
• Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
• Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

23 WAYS TO COOK RICOTTA PASTA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ricotta pasta in 30 minutes or less!

CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO

Steps:

• 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.

ROASTED GARLIC-RICOTTA PASTA SAUCE

Steps:

• Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
• Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
• Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
• Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
• Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.