Best Ricotta Olive And Pine Nut Spread Recipes

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ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

VINE LEAF-WRAPPED SHEEP'S-MILK RICOTTA WITH FENNEL AND OLIVES



Vine Leaf-Wrapped Sheep's-Milk Ricotta with Fennel and Olives image

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 12

1 large fennel bulb (sometimes called anise; about 1 pound)
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
1/3 cup golden raisins
1/3 cup Kalamata or other brine-cured black olives
3/4 teaspoon salt
1 pound sheep's-milk ricotta* (about 2 cups; see note)
about 15 leaves from a 1-pound jar brine-packed grape leaves**
toasted thinly sliced rustic Italian bread
assorted brine-cured olives
*available at some specialty foods shops and by mail order from Old Chatham Sheepherding Company, tel. (888) 743-3760
**available at specialty foods shops and some supermarkets

Steps:

  • Trim fennel stalks flush with bulb, discarding stalks, and remove core. With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop. In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes. In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Coarsely chop pine nuts and raisins. Pit and chop olives.
  • In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste. Add ricotta and gently toss together.
  • Drain grapevine leaves and pat dry. Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang. Spread ricotta mixture over leaves and fold overhang in toward center. Use more leaves to cover exposed ricotta . Chill spread at least 1 hour and up to 3 days. Invert a platter over pie plate and invert leaf-covered spread onto platter. Peel back center leaves and serve spread chilled or at room temperature with toasts and olives.

RICOTTA AND PINE NUT SALAD



Ricotta and Pine Nut Salad image

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Provided by Nigella Lawson

Categories     easy, quick, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups ricotta
1/3 cup (lightly packed) fresh basil leaves, more for garnish
Salt and freshly ground black pepper
3/4 cup pine nuts
8 to 10 cups (loosely packed) mixed salad leaves
2 heads Belgian endive, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Paprika

Steps:

  • Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
  • Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
  • Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
  • Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

BRUSCHETTA WITH FRESH RICOTTA AND PINE NUT SALSA VERDE



Bruschetta with Fresh Ricotta and Pine Nut Salsa Verde image

Make this with homemade ricotta and you will be rewarded with a starter that is rich, pretty, and piquant. It is perfect for entertaining, because you can prepare the crostini, ricotta mixture, and salsa verde ahead of time and put the bruschetta together when your guests arrive.

Yield serves 4

Number Of Ingredients 4

2 cups Fresh Ricotta (page 110)
1/4 cup extra-virgin olive oil, plus extra for brushing
1 baguette, sliced into 12 to 16 pieces (see page 10)
1/3 cup Salsa Verde (variation with pine nuts, page 219)

Steps:

  • Before you begin, make sure all of your ingredients are at room temperature. Preheat your grill, if using. (You can also crisp the bread in a toaster.)
  • Combine the ricotta and oil in a metal bowl and whip with a whisk until fluffy. Alternatively, use a stand mixer with the paddle attachment and beat for 30 seconds to 1 minute, just to lighten the mixture and make sure the oil is incorporated.
  • Brush each slice of bread with a little olive oil, and then grill until lightly toasted and crisp, about 2 minutes per side. Alternatively, use a toaster to crisp the bread then brush with olive oil.
  • Spread the ricotta mixture over the crostini, about 2 tablespoons per slice. Dollop about 1 teaspoon of the salsa verde on each and serve.

SPINACH PENNE WITH RICOTTA AND PINE NUTS



Spinach Penne with Ricotta and Pine Nuts image

Categories     Nut     Ricotta     Pine Nut     Spinach

Yield Serves 6

Number Of Ingredients 7

1/3 cup pine nuts
1 pound spinach penne
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
Coarse salt and fresh ground pepper
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking. Drain; return the pasta and spinach to the pot.
  • Add the olive oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with the ricotta, pine nuts, and Parmesan.

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