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Pasta with ricotta and eggplant cream

Pasta with ricotta and eggplant cream

Recipe Pasta with ricotta cream and eggplant of of 07-29-2020

There pasta with ricotta cream with basil and aubergines it is a tasty and decidedly summery first course, which you can also eat cold, like a salad. If you want you can replace the ricotta with robiola or other soft cheese, but I must say that I really like the combination of ricotta and aubergines. Similarly, I left the sauce blank, but if you want you could add some tomatoes, if you prefer;)
In short, I leave you to the recipe, but let me know which version you opt for, please!

Method

How to make pasta with ricotta and eggplant cream

First of all wash and clean the aubergines and cut them into short strips.

Cook the aubergines in a large non-stick pan with a little oil and salt, and in the meantime prepare the ricotta cream: put ricotta, cream, basil, salt and oil in a bowl and blend with a blender (alternatively , you can put everything in a mixer and blend like this, or chop the basil with a knife and mix by hand).
Put the cream in the fridge while waiting.

Cook the aubergines until they are golden brown, then turn off and add the ricotta cream.
Meanwhile, cook the pasta in a pot of boiling salted water and add 1 ladle of cooking water to add the sauce to make it more fluid.

Drain the pasta al dente and sauté it in the sauce, adding a little pecorino cheese to whisk.

The pasta with ricotta and aubergine cream is ready: add a little fresh basil and serve it hot, lukewarm or even cold.


This is the recipe for making Pasta with Aubergine and Ricotta Cream. It is a first course based on pasta, aubergine cream and fresh ricotta, good and nutritious that fits perfectly with the summer climate.

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Ingrediants: (for 4 people): 360g of pasta 3 eggplants 250g of ricotta extra virgin olive oil d & rsquoolivaagliosal pepper


Pasta with Ricotta Cream: FraGolosi's Recipe

Ingredients, Step-by-Step Preparation and Advice

The recipe is included in these collections:

INGREDIENTS FOR 4 PEOPLE

For the dish:
350 g of pasta in the butterfly shape.
For the ricotta cream:
350 g of fresh ricotta (preferably sheep's milk), 50 g of grated Parmesan cheese, 1 pinch of nutmeg, 1 tablespoon of lemon thyme, salt and pepper.
To complete:
the addition of chopped almonds or pine nuts is optional.

Boil the pasta in abundant salted water.
Meanwhile, place the fresh ricotta in a bowl and mash it with a fork to make it creamy.
Add a couple of tablespoons of pasta cooking water, then add the Parmesan cheese.
Stir carefully to combine all the ingredients.
Season with salt and pepper, then flavor with nutmeg.
Drain the pasta al dente and mix it with the ricotta-based dressing.
As needed, to soften the ricotta cream, add another tablespoon of the pasta cooking water.
Transfer the pasta to plates and sprinkle with fresh lemon thyme leaves.
Immediately bring the pasta with ricotta cream flavored with lemon thyme to the table.

SOME NEWS ABOUT THY LEMON

Lemon thyme, also called lemon thyme, is an aromatic plant belonging to the Lamiaceae family.
The scientific name of the plant is “thymus citriodorus”.
Recent studies suggest that it is not a hybrid, but a distinct species.
It grows spontaneously in the sunny areas of the Mediterranean.
Recently it has also been grown for food and pharmaceutical use.
The leaves are green-gray.
They are slightly larger and rounder in size than that of the common thyme.
Rubbed they release a scent reminiscent of lemon.
Lemon thyme is a little known aromatic plant.

Connoisseurs, however, have discovered its peculiarities. especially related to its use in the kitchen.
In the kitchen, lemon thyme is used mostly to enrich and perfume fish dishes.
However, nothing prevents it from being used to give taste and aroma to meat or vegetable dishes.
It is also particularly suitable for flavoring grills and sauces.
It is also used for the preparation of sorbets, infusions or herbal teas.
As for the latter, it is good to remember that lemon thyme has numerous properties: it is antiseptic, antiviral, healing.
Furthermore, it relieves respiratory system disorders and mainly cough.
Furthermore, lemon thyme is rich in vitamins and mineral salts.
For this reason it is included among the official plants, capable of generating therapeutic benefits.


To start preparing the pasta with eggplant cream and cherry tomatoes you have to start from the realization of the aubergine cream. Take half of the aubergines and cook in the oven at 220 ° C for about 20 minutes or until they begin to soften.

Part of the aubergines, on the other hand, will be reduced into small pieces and fried in hot extra virgin olive oil d & rsquooliva. Once cooked, place the aubergine pieces on a plate covered with absorbent paper so as to lose the excess water. Once the aubergines are ready in the oven, remove the outer skin and extract only the pulp, which you will need to add to a mixer together with a clove of garlic, extra virgin olive oil, stracchino, salt and pepper and Parmigiano Reggiano according to your tastes. Let everything go inside the mixer for a few minutes and at this point the aubergine cream is ready.

Once this is done, put a saucepan with plenty of salted water on the stove and bring to a boil so that the pasta is cooked. In a large non-stick pan, fry a clove of garlic, left whole so that it can be removed later, with some extra virgin olive oil. Let it go for a couple of minutes and add the tomatoes reduced in half and let everything go for a few minutes, adding salt and pepper. After a couple of minutes, add the aubergine cream and mix everything well.

When the farfalle are al dente, add them to the pan with the sauce and sauté everything. Also add the fried eggplant cubes, some other grated cheese and sauté everything for a few more minutes.

There pasta with eggplant cream and cherry tomatoes It is ready to be served to your guests with fresh basil leaves.


Pasta with ricotta and eggplant cream - Recipes

I tasted ravioli made in this way for the first time a couple of years ago in one of my favorite restaurants (ed. one of the best things i have ever eaten!
Obviously the original recipe is top secret but let's say that, relying on sight and above all on my taste buds, I tried to reproduce them and present them to you ..
Let me know what you think I recommend :) Kisses

Ingrediants:
For pasta
500 grams of flour 00
5 eggs
1 pinch of salt
For the stuffing
300 gr of fresh ricotta
1 smoked scamorza cheese
pepper
For the dressing
1 large courgette
1 eggplant
1 handful of capers
garlic
extra virgin olive oil
salt

Preparation:
Let's start by preparing the dough for the ravioli ..
Put the flour with the pinch of salt in the planetary mixer, pour the eggs in the center and knead vigorously until you get a smooth and elastic dough that we will leave to rest for 30 minutes in the fridge.
In the meantime, prepare the filling. In a bowl, mix the ricotta with the scamorza cheese that we have previously grated with the mixer. add a pinch of pepper and mix everything well.
Divide the dough into 2 parts and roll the sheets with the machine (or if you don't have it with a rolling pin) keeping them of a medium thickness.
On a sheet of dough we have piles of filling, spacing them about 1 cm apart. overlap the second sheet and make it adhere well with your hands (if the sheet is too dry, slightly moisten the edges with water).
At this point with the wheel, or with a mold (I used a flower: p) we cut out our ravioli and further seal the edges with the tines of a fork.
Arrange them on lightly floured trays and let them dry.

In the meantime, let's prepare the sauce for the dressing.
Cut the aubergine and courgette into very small cubes and fry them in a saucepan with 2 tablespoons of extra virgin olive oil and a clove of garlic.
We also add the desalted capers and a little water, cover and cook for about ten minutes, until the vegetables are very soft.
Boil the ravioli in hot salted water (it must not boil very strongly otherwise there is a risk that they will open), drain them al dente and toss them in the pan with the sauce for a few minutes.
We serve accompanied by a grated smoked scamorza cheese.


PASTA WITH PUMPKIN AND RICOTTA

If you are looking for an easy and cheap first course, I suggest pasta with pumpkin and ricotta. Irresistible, appetizing recipe. It is made very easily both using a food processor and in the classic way. I tried the version with Mambo, in the meantime I was able to move away from the kitchen to do other chores around the house.

500 g of pumpkin pulp
25 gr butter
Salt to taste
150 gr sheep ricotta
1/2 onion
black pepper to taste
320 gr pasta shaped as you like
30 gr parmesan

PASTA WITH PUMPKIN AND RICOTTA

First, peel and cut the onion and squash into pieces.
Transfer the onion to the jug 10 sec. speed 5
Add the butter and brown for 4 min. at 100 °, vel. 1. Heat 8
Add the pumpkin, salt, act 15 min. 100 degrees speed 3 heat 8
Pour the water into the non-stick jug, add the salt and bring to a boil for 15 minutes, 120 degrees, without a lid.
Add the pasta and cook for the time indicated on the package.
Meanwhile, mix the ricotta with half a scoop of cooking water.
Add the pumpkin and mix, if you want you can blend everything.
Drain the pasta and season with the pumpkin, pepper and parmesan cream.
Serve immediately.

First, peel and cut the onion and squash into pieces.
Transfer the onion and butter to a saucepan, brown for a few minutes.
Subsequently, add the pumpkin, the salt and leave to cook over medium-low heat for twenty minutes.
Boil the pasta in abundant boiling salted water, in the meantime mix the ricotta with a little cooking water, add the pumpkin and mix. (If you want you can blend)
Drain the pasta and season with the pumpkin, pepper and parmesan cream.
Serve immediately.


Ingrediants

WITH THE BIMBY

Peel, wash and cut the peppers into pieces. In the thermomix jug put garlic and oil 3 min. 100 degrees speed 1 Pour the peppers, water and salt 20 min. varoma ant. As soon as they are cooked, remove the water from the peppers, add the basil leaves and the ricotta 20 sec. speed 10.

CLASSICAL MODE

Peel, wash the peppers in pieces. In a saucepan with oil, sauté the garlic for 3 minutes over low heat, remove the garlic from the saucepan and arrange the peppers, water and salt, let it cook for twenty minutes with the lid on low heat, from time to time. in time mix. Remove the water from the peppers if it has not dried and transfer them to the blender glass, add the basil leaves and the ricotta, then blend everything well until you see that the mixture is nice and creamy. Separately, cook the paccheri in plenty of boiling salted water, drain and season with the pepper sauce, pour into plates and decorate with basil leaves.

You can pour it into sterilized glass jars and refrigerate for a couple of days. Otherwise I happen to freeze it and when I need it I let it defrost at room temperature.


Pasta with zucchini cream

There pasta with zucchini cream it is a first course Easy, Fastand also Lightin which the dough is literally wrapped in a soft one Zucchini cream. A prescription Very fastto be prepared throughout the year that you can make again more delicious with the addition of others Ingrediants how Speck, Bacon or Shrimp.

L & rsquoidea came to me during a stay in Menfi where the chef proposed us some Paccheri with zucchini cream and prawns. They were so good that as soon as I got home I immediately wanted to replicate the recipe! From that moment on, pasta with zucchini cream has become a real must of my kitchen. I always prepare it, especially when I want eat Light but with Taste. The important thing for the success of the dish is & ldquonon demean & rdquo zucchini with prolonged cooking. Zucchini must be slightly crunchy when you blend them. Only in this way will they keep theirs Taste and the beautiful Bright green color. As for the Perfumes, I prefer to add both Basilthat Mint, I assure you that they give this dish an intense and inviting aroma! If you are interested, the zucchini cream it can also be prepared to Raw, a kind of Pesto, even this a lot Good and Fast to do!


Pasta with ricotta: 9 ideas from our cookbook

Ricotta dumplings with tomato and curry

That of ricotta dumplings with tomato and curry is a curious preparation. Its flavors mix east and west. In fact, you will rediscover the delicacy of ricotta cheese together with the strength and spiciness of curry and the freshness of Cherry tomatoes .

The secret to making this first course is to dampen the strong flavor of the curry, while maintaining the i hazy perfume . To do this, it is good to know the recipe for curry oil , made with olive oil, apple cider vinegar, salt and pepper, to which the curry will be added after having dissolved it in a little boiling water. So it can be used to season even delicate recipes without the strength of the curry overwhelming the other flavors.

Baked ricotta and pumpkin medallions

The autumn and winter period sees the pumpkin reign undisturbed in the kitchens of many homes, and to make the most of it you can think of a good pasta with ricotta, for example these baked pumpkin and ricotta medallions. It is a dish appetizing but not too light . In fact, once you have created the medallions with the pasta and the filling of pumpkin, ricotta, parmesan and breadcrumbs, you will have to cook everything in a baking dish with melted butter.

In November, after Halloween , one could think of reusing the pumpkin used to build the typical Jack-o-Lantern , the lantern to drive away the evil spirits during the darkest night of the year, so as to obtain a dish of this pasta with ricotta with a sweet flavor.
No, unfortunately this is not possible. The pumpkins that are used to make the decorations of Halloween , in fact, they are not edible! These are purely ornamental pumpkins, arrived from the New Continent and imported into Europe by Spanish colonists.

Paccheri with cheese, ricotta and 'nduja

A delicacy made in Calabria , a strong and spicy first course to fight heat and scorching temperatures. The recipe of paccheri with cheese, ricotta and nduja it's enough quick to make , since you can start preparing the onion, tomato and salami dressing while the water is boiling, and finish by adding seasoned caciocavallo and ricotta while the paccheri are cooking.

There 'Nduja is the peculiar ingredient of this first one. It is a typical salami from Spilinga, a town in the province of Vibo Valentia, where the festival of 'Nduja . It's a soft, spreadable and spicy sausage , made with the fatty parts of pork and chilli, a spice that gives it its characteristic flavor and which, thanks to its antiseptic qualities, allows this cured meat to be produced without preservatives. Its origin is due to the popular will not to throw them away pig scraps , and success came thanks to the modifications of the original recipe, which made it a cured meat consumed and appreciated throughout the peninsula.

Tyrolean ricotta dumplings

A pasta with ricotta traditional of South Tyrol to better enjoy this dairy product. These Tyrolean ricotta dumplings they hit the palate with theirs soft texture and the delicate flavor. To complete the dish, the slightly crunchy and grainy taste of breadcrumbs , which contrasts the softness of the dough and creates an appetizing and inviting game of textures.

The original version is from the cook and recipe collector Hanna Perwanger , a profound connoisseur of South Tyrolean cuisine born in Germany but arrived in South Tyrol at the age of 21, where she settled in Zirmerhof farm . This place still delights guests with delicacies of traditional cuisine and preparations with an Austrian and Tyrolean flavor, even if the main dishes remain those of the Italian side of the Alps.

Ravioli speck and ricotta

We continue with the flavors of Northern Italy and the mountains, and this time instead of gnocchetti there are some tasty dishes ravioli speck and ricotta .
The preparation does not differ much from what we are all used to knowing or realizing, what really makes the difference is the stuffed . The right combination of ricotta, minced speck, cooked ham and spices gives life to a greedy whole that is just waiting to be bitten.

To get the best possible result, however, it is necessary to cook these ravioli not in water, but in beef broth. The pasta will gain in flavor and aroma, and a sauce based on butter and sage will be enough to serve a mouth-watering dish.

Sheep ricotta gnudi with gorgonzola sauce

After two South Tyrolean dishes, here is a hybrid specialty: a little Tuscan, a little Lombard. The Gnudi they are a very curious type of pasta, typical of the Maremma, whose name is rather evocative. They are a kind of ravioli or tortelloni that you eat only the filling, since there is no pasta at all! Here because Gnudi, in Italian naked.

The Lombard part is instead entrusted to gorgonzola, a cheese born in the town of the same name a few kilometers from Milan, which in 1996 was recognized as Protected designation of origin (PDO).

If you are food forks, you will have already guessed the strong point of this dish. Eating only the filling is a luxury reserved for the few, and usually to those few who cook, because they can taste it while composing the dish. With this recipe, however, you can extend this honor to the whole table. A nice thought for your guests, right?

The sheep ricotta gnudi with gorgonzola sauce they express themselves best thanks to the cheese sauce. A trick to make it is to combine gorgonzola and milk with a spoonful of flour, which increases the viscosity of the sauce and gives it more body, almost creating a cream.

Spaghetti in yellow with ricotta and crunchy aubergines

Every so often, it happens to want to give a touch of color and originality to a dish that is otherwise always similar in appearance, even if different in the sauce: spaghetti.
So why not dye them nice yellow ?

Among the recipes with ricotta, we offer spaghetti in yellow with ricotta and crispy aubergines, a first course that mixes the strong flavor of fried aubergine with the discreet touch of ricotta, with a nice sprinkling of black pepper to breathe the dish.

Ace in the hole of this pasta with ricotta is the julienne eggplant , which gives crunchiness to the preparation. To make it best, it is important to leave enough pulp attached to the peel while cleaning the vegetable. Peel and pulp will in fact be fried, which is why this foresight will ensure that the aubergine, while losing water, will maintain a pleasant consistency and flavor.

A very refined dish of pasta with ricotta

The ricotta pearls on rocket pesto and crunchy bacon they are a simple recipe after all, but they require a bit of dexterity and desire to get their hands dirty . In fact, it will be necessary to create a mixture of ricotta, eggs, potato starch and Parmesan cheese from which to obtain small balls of about 3 centimeters, the pearls precisely.

Once you have prepared the rocket pesto, skipped the bacon and cooked the pearls, here comes the delicate phase: that of serving. After pouring the pesto on the bottom, the pearls will be placed on top, then the browned bacon . This ingredient is necessary because it adds a bit of consistency to a dish otherwise too "soft" and as they teach chef , each dish should have ingredients of different consistency, so as to return complete and satisfying flavors and sensations.

Attention to the fat of the bacon . If you bought lean slices, you can sauté them with a little oil, but if not, you won't need to add any other type of fat. The heat will melt that of the meat, and it will be enough to brown it and not let it stick to the pan.

Sardinian gnocchi with artichokes, ricotta and pecorino

Before closing, another regional recipe of pasta with ricotta, this time from Sardinia. The spiny artichoke is the flagship Of these Sardinian gnocchi with artichokes, ricotta and pecorino . Of course the preparation uses the typical ones malloreddus , shell-shaped.

As far as ricotta is concerned, on the other hand, you can use both that of cow than sheep . In the first case, more neutral and balanced notes will be obtained, and the pecorino flavor will be dampened, so that the dish is more balanced, in the second, however, the flavor will be strong and incisive, suitable for palates that prefer a more daring taste.

To flavor the dumplings even more it is good practice sauté them in a pan with the artichokes for one or two minutes, once cooked. This will serve both to enrich the flavor i malloreddus , both to integrate the flavor of ricotta and pecorino in the recipe.
As mentioned, Sardinian spiny artichokes would be the most suitable for this first course, but depending on the region and the time of year, other varieties can be used.

It is therefore important to know the various types of artichoke to know which one to choose and combine with the recipes. The one used in this preparation, for example, is found from October to May.
It is a vegetable whose consumption helps to lower the cholesterol level and protect the liver, and it is also a vegetable that can counteract the effects of age, thanks to the presence of cynarin, a polyphenol rich in antioxidant properties.

These were the recipes of pasta with ricotta tastiest we found in our cookbook. Do you know another one to suggest to us? Maybe a first person who saved you on the occasion of an unexpected invasion of relatives or friends at home? And if you have some left over, try i desserts with ricotta we have selected for you!


Pasta with ricotta and zucchini

Pasta with ricotta and zucchini is a typical first course of the Neapolitan culinary tradition. With a delicate and delicious flavor, thanks also to the help of pistachios, it is liked by both adults and children.
To prepare it, you will need to lightly sauté the onion and then cook the diced zucchini in it. When cooked, with the heat still on, add the ricotta and mix everything for a few seconds. Sauté the pasta with the freshly prepared sauce and finally add the chopped pistachios.