Tag Archives: ricotta

Cannelloni with ricotta and minced meat

The husband and I are huge fans of Italian food, So I am always happy to try out something new and exciting. Normally I use a very basic cannelloni recipe à la bolognaise. It’s a wonderful recipe and I just know I ll keep using it till I am old an grey. But sometimes I want to try new recipes and new flavours. I found the base for this recipe while looking for some stock cubes on a website. The website suggested to use the cubes in a Ricotta cannelloni and I was won over. The idea of a ricotta cannelloni without spinach sounded like something different. So I added a little bit of this and a little bit of that and I ended up with those lovely creamy cannelloni.

 INGREDIENTS
8 tubes of cannelloni
½ red onions finely chopped
125 grams ricotta cheese
1 jar of tomato sauce (I used home made sauce about 250 ml)
50 grams of grated parmigiano reggiano cheese
½ red pepper chopped in small cubes
½ green pepper chopped in small cubes
200 grams minced meat
30 grams of pine nuts
2 teaspoons of Italian herb mix
2 tablespoons of olive oil

In a large sauté pan over medium heat warm the olive oil. Add the minced meat and crumble it with a fork while it turns lightly brown and is cooked through. Now add the onion and the peppers and stir fry this for a about 10 minutes.
Now add the ricotta to the pan and mix it all together.
Season with a little bit of salt, pepper and the Italian herb mix.

Now add 25 grams of parmigiano reggiano cheese and the pine nuts to the mixture.
I had to pre-boil the cannelloni before using. Be sure to check the instructions on your package before using.
 Now fill the tubes with the meat-ricotta mixture. I did this using a small wooden spoon. Look out that the tubes don’t tear up completely.

 Place the filled tubes in a oven dish and poor over the tomato sauce. Make sure that the cannelloni is covered completely with sauce; else it will go hard an dry while baking in the oven. Now sprinkle with the remaining parmigiano reggiano cheese. Cover with foil and bake for 20 minutes in an oven of 200 degrees. Uncover and bake further until the cannelloni is golden brown an bubbling, this takes approx. another 15 minutes.

Advertisements

Festonati with creamy ricotta lemon sauce

Pasta… if there is one thing I love in the world its pasta. I adore a plate of pasta with authentic bolognaise sauce and at night I dream about creamy sauce drizzled with some freshly grated parmesan cheese. If you ever wake me up for anything at night let it be a plate full of delicious pasta.

Unfortunately my dearly beloved husband is just not that into pasta. He barely eats a full plate of it and he complains when I put it on the table more then twice a month. It’s a problem in our marriage… maybe we need counselling…

On the other hand the pasta-hater himself makes the best tomato sauce ever and he does it with love and devotion and all that for little old me.

Sometimes he even brings home special types of pasta, just to surprise me. For valentine I got little red heart pasta one year, the other year I got pasta that looked like… well the crown jewels of a men. With Christmas he bought me little santa shaped pasta and a couple of weeks ago he brought home a bag of festonati pasta.

This pasta is one of the newer pasta shapes and is similar to penne or rigatoni. I must say I like it better then a regular penne. The shape is quit special, they are pretty big and they hold on to the creamy sauce I plunged them in.

One warning though, the festonati are quit big but don’t be deceived, they are all dente much quicker then regular penne! So don’t overcook them!

INGREDIENTS

300 grams of festonati
30 grams of butter
100 grams of ricotta cheese
50 grams of grated parmesan cheese
Juice of one lemon
The zest of one lemon
20 whole basil leaves, roughly chopped
Salt and pepper

Cook the pasta al dente. When you drain the pasta don’t forget to set aside 1 cup of the hot water you boiled the pasta in.

Now melt the butter on medium heat. Squeeze in the juice of the lemon and whisk it together with the melted butter. Turn down the heat. I know this sounds a little weird, but just believe me it will work! Now add the ricotta cheese and let it slowly melt while whisking in the parmesan cheese, the zest of the lemon and the basil leaves. The heat of your pan will make sure that the cheese melts into a creamy sauce. Using two cheeses might make the sauce a little to thick. So check the consistency and add some of the warm water you kept in a cup.

Now add the drained pasta and mingle it all together. You can top it of with some freshly grated cheese and some extra basil leaves if you like.