Sicilian Ricotta
By Cat, Dec 2008; updated Feb & July 2008 (Photo, right, from Wikimedia Commons)
- See also: 1. Casseroles Menu; 2. Vegetarian Menu; 3. Mediterranean Menu; 4. Rich Tomato Sauce with Sage or Basil; 5. Baked Manicotti; 6. Pasta (About)
- Includes: 1. Spinach and Ricotta Pappardelle; 2. Spinach, Basil & Ricotta Pappardelle; 3. Pasta Caprese variation
I have a few friends who keep dairy goats and make their own cheese. One of the cheeses that they share with me is ricotta, which is is made from the whey leftover from making regular goat cheese. So I’m always looking for different recipes to use ricotta. See my Baked Manicotti recipe for more about this cheese.
The recipes presented here are a variation on the Manicotti theme, but are simpler to prepare in that you don’t need to stuff the pasta with the filling, but rather toss it all together and serve. They use a large, flat pappardelle pasta (about 1.5 inch across and 5 or 6 inches long), with fluted edges. Because it can be hard to find here in rural Montana, I use lasagne pasta and cut each piece into 3 or more shorter pieces. Be sure to use the type that has fluted edges, which help to hold onto the wonderful sauces in these recipes.
Spinach and Ricotta Pappardelle
This recipe, adapted from Food & Wine, March 2007, is very much like a Manicotti with White Sauce. But this version is made by mixing pappardelle pasta (a large or fat fettucine with fluted edges (2)) with the cheesy spinach mixture. This dish doesn’t provide enough protein to qualify as a ‘main course,’ but makes a wonderful appetizer or first course, or a side dish for grilled salmon or chicken.
I like to add chopped, ripe fresh tomatoes in season to the sauteed scallion/leek slices, and cook just a bit more to warm the tomatoes.
Serves 4.
Ingredients & Equipment:
- 10 oz Organic baby spinach
- 12 oz pappardelle pasta
- 2 Tbsp extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 leek, white part only, thinly sliced crosswise
- 1 Tbsp chopped fresh sage
- 1 -2 ripe tomatoes, chopped (in season)
- 2 Tbsp unsalted butter, cut into cubes
- 1 cup fresh ricotta cheese
- ¼ cup freshly grated parmesan cheese, plus more for serving
- Unrefined sea salt
- freshly ground black pepper
- Equipment
- Saucier or large, deep skillet
- large saucepan (for cooking pasta)
Method
- Prep: Pinch stems from each leaf of spinach; wash thoroughly in at least 3 changes of water; pat or spin dry.
- Fill a large pot with water and bring to a boil. Add a bit of salt and the pasta and cook until al dente. Drain pasta thoroughly, reserving 1 cup of the cooking water.
- Meanwhile, wash and slice the scallions. Cut the white part of the leek lengthwise, wash each layer thoroughly, then slice thinly, crosswise. Chop the sage.
- Cook: Heat oil in saucier or deep skillet. Add the scallions, leeks and sage, and cook over high heat until lightly browned, 2 – 3 minutes. If using tomatoes, add now and cook a few minutes more. Add the spinach in large hands-full and cook, stirring, until wilted (about a minute). Add cooked and drained pasta, butter and ricotta. Toss well.
- Add ¾ cup of the reserved pasta cooking water and the parmesan. Season generously with sea salt and freshly ground pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed.
- Transfer to bowls and serve right away, with extra grated parmesan.
Assembly or Serving Suggestions
- Serve in bowls as indicated. Garnish with quarters of ripe tomatoes and a sprig of parsley.
- Instead of transferring to bowls, transfer to individual casserole dishes, top with a rich sagey tomato sauce and a sprinkling of parmesan and bake just enough to warm the tomato sauce and melt the parmesan.
Spinach, Basil & Ricotta Pappardelle variation
This is my adaptation of the above recipe, an excuse to use up fresh basil from my CSA distribution. I like using half spinach, half basil; but you can do all basil, or if its not in season, all spinach.
Cherry or grape tomatoes work great for this recipe; just cut them in halves. I don’t like canned tomatoes for this–they are too mushy from cooking; if you can’t find ripe tomatoes, use half the quantity of sundried tomatoes (packed in oil, or dried and reconstituted).
Serves 4.
Ingredients & Equipment:
- 4 oz Organic baby spinach
- 4 – 6 oz fresh basil
- 12 oz pappardelle pasta
- ¼ cup chopped red onion (or shallot)
- 6 cloves garlic, minced (or more, to taste)
- ¼ cup pine nuts (optional, preferably sprouted/soaked and dried/toasted, as in Crispy Pine Nuts)
- 2 Tbsp extra-virgin olive oil
- 2 cups chopped ripe tomato, or cherry/grape tomatoes, halved
- 2 Tbsp unsalted butter, cut into cubes
- 1 cup fresh whole milk Romano ricotta cheese
- Unrefined sea salt
- freshly ground black pepper
- freshly grated parmesan cheese for garnish
- Equipment
- Saucier or large, deep skillet
- large saucepan (for cooking pasta)
Method
- Prep: Wash and dry spinach and basil in at least 3 changes of water; pat or spin dry.
- Fill a large pot with water and bring to a boil. Add a bit of salt and the pasta and cook until al dente. Drain pasta thoroughly, reserving 1 cup of the cooking water.
- Meanwhile, chop onions. Peel and mince garlic.
- Cook: Heat oil in saucier or deep skillet over moderate heat. Add the onions and pine nuts, and cook over medium heat until lightly browned, 2 – 3 minutes. Add tomatoes and garlic; cook 5 minutes more, or until the tomatoes begin to fall apart.
- Add spinach and basil in large hands-full and cook, stirring, until wilted (about a minute).
- Add cooked and drained pasta, butter and ricotta. Toss well.
- Add ¾ cup of the reserved pasta cooking water. Season generously with celtic sea salt and freshly ground pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed.
- Transfer to bowls and serve right away, with extra grated parmesan.
Pasta Caprese
Make as above recipe, but use fresh Mozzarella instead of Ricotta cheese.
References:
- Food & Wine, March 2007
- en.wikipedia.org/wiki/Pappardelle
- The Vegetarian Epicure, by Anna Thomas
