Tag-Archive for » Ricotta «
This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.
Ingredients
500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste
Method
1. Boil some salted water add tortellini, cook until just soft (al dente), drain.
2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a littl water or extra cream.
Serve immediately sprinkle with extra chives and grated Parmesan if desired.
All photos taken by me unless otherwise stated.
I made a zaar members recipe for our meal last night as we are getting close to the end of the month, thought I would get in another recipe before May. This was excellent I changed it slightly by adding some cornflour to the sauce to thicken it slightly, as I found it a little thin. I also wrapped pancetta around the breasts so the filling did not come out. I made the same amount of stuffing for 4 breasts and I was only making for 2, so my breasts were very overstuffed, so it was my fault. The chef who’s recipe I copied this from served his with smashed potatoes I served mine with kumara and zucchini fritters. If you would like to see original with smashed potato recipe included or more recipes by this chef please click here.
Ingredients
2 Cups cooked chopped and drained fresh spinach
12 Fresh basil leaf, chiffonaded
1/4 Cup fresh parsley, chopped
1 Cup ricotta cheese
1/2 Cup Gorgonzola
6 Slices pancetta, chopped
Salt & freshly ground black pepper
2 Large egg
Sauce
1 Cup dry white wine
1 Cup homemade chicken stock
2 Tablespoons Dijon mustard
1 Lemon, juice and zest of
Salt & freshly ground black pepper
Chopped fresh parsley leaves, for garnish
1 Lemon, sliced,for garnish
Chicken
4 (8 ounce) Boneless skinless chicken breast halves
Kosher salt
Fresh ground black pepper
3-4 Tablespoons vegetable oil
Method
For the Stuffing
1. Saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl.
2. Add the spinach, ricotta, Gorgonzola, basil, parsley and mix well.
3. Season with salt and pepper.
4. Add the eggs, mix well, and set aside.
Make the Chicken
1. Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin.
2. Divide the stuffing between the breasts, mounding it along the center of each.
3. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package.
4. Secure each flap with a toothpick.
5. Season the chicken all over with salt and pepper, to taste.
6. Heat 2 tbsp oil in a large skillet over medium heat.
7. Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side.
8. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
9. Transfer to a platter, tent with foil and keep warm in oven.
For the Sauce
1. Pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
2. Add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
3. Bring to a boil and simmer until thickened, 5-8 minutes, I used some cornflour to thicken as I found it a little thin.
To Serve: Arrange chicken on a plate drizzle with sauce, I served mine with zucchini and kumara fritters.
All photos taken by me unless otherwise stated.
