PASTA WITH RICOTTA AND PEAS
Pasta with Ricotta and Peas
Provided by The Rachael Ray Staff
Number Of Ingredients 24
Steps:
- Bring a large pot of water to a boil for the pasta
- Heat a large skillet over medium heat with 2 turns of the pan of olive oil
- When hot, add butter to oil
- When it foams, add shallots or onions and garlic, and season with salt and pepper
- Stir 3 minutes then add stock; boil and reduce heat to a low simmer
- Salt pasta water, drop pasta to cook to a minute shy of al dente
- Add peas to simmering stock and cook 3-4 minutes then stir in the ricotta and warm through; add thyme and lemon zest
- Reserve 1/2 cup starchy, pasta water then drain pasta
- Add pasta to sauce along with the starchy water and grated cheese; toss to coat
- Add most of the parsley and mint, and transfer to serving bowl
- Top with drizzle of EVOO and remaining mint and parsley
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
RACHAEL RAY'S PENNE WITH RICOTTA AND BACON
This recipe came from Rachael Ray magazine. It is so simple, and FABULOUS! The onions and bacon add wonderful flavor. Enjoy!
Provided by Scrapbook Lori
Categories Penne
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook penne to al dente in a large pot of boiling salted water.
- Reserve 1 ladle of cooking water, then drain pasta and transfer to serving bowl.
- While pasta is cooking, fry bacon until crisp in a skillet, and transfer to plate lined with paper towels to drain.
- Drain most of grease from skillet, leaving a small amount in skillet.
- Add onions and cook until golden.
- Stir onions and ricotta into pasta along with reserved pasta cooking water.
- Crumble the bacon and sprinkle it over the pasta along with the basil.
Nutrition Facts : Calories 537.4, Fat 24.4, SaturatedFat 10.6, Cholesterol 56.7, Sodium 314, Carbohydrate 63.6, Fiber 8.5, Sugar 0.7, Protein 17.3
PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA
This is fantastic! There are so many different flavors going on... Creamy ricotta, tangy lemon, salty bacon... YUMM-O! I found this in Rachael Ray's 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn't re-heat very well, so only make as much as you need.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
- While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
- To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
- Add the chopped Swiss chard, toss to coat, and wilt the chard down.
- Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
- In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
- Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
- Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.
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