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A Ricotta Pasta Filling Where Parsley Dominates


Cooking Off the Cuff: A versatile filling for ravioli, lasagne or cannelloni

iStock.com/alle12

A typical recipe for ricotta-filled pasta will specify, perhaps, a tablespoon or two of finely chopped parsley per batch. As it happens, though, Jackie and I are fond of the taste of parsley – even as the sole leaf in a little salad (as at the London restaurant St. John, where a parsley and shallot salad was, is and ever shall be served with roasted marrow bones)

So I’ve recently been turning an otherwise typical ricotta filling into something quite different by using a seemingly unlikely quantity of parsley, which turns it a jolly green in color and gives it a profound herbal flavor that has met with wide approval among our dinner guests.

So far, I’ve used this in two ways: to fill pasta parcels such as ravioli, agnolotti and so forth; and in remarkably elegant, light lasagne. Both of those dishes were devised to let the parsley filling dominate: other ingredients are kept minimal. The filling would also make delicious cannelloni (but make them skinny).

Here is some ravioli and lasagne guidance.

Ravioli. Keep them small: one bite apiece. Nine or ten of these tossed with butter and a small quantity of simple tomato sauce and butter make a stellar first course. No grated parmesan needed, though there’s no need to withhold it if someone demands it.

Lasagne. For this quantity of filling, use a small baking pan (around 6 x 8 inches). Have ready a cup of simple tomato sauce (you may not use it all, but you’ll need some for serving) and around 4 oz mozzarella sliced very thin. Spread a couple of tablespoons of sauce in the buttered or olive-oiled pan. Place a sheet of blanched egg pasta onto your work surface, and use an offset cake-decorating spatula or a butter knife to spread ricotta-parsley mixture in a fine, even layer – as though you were filling a seven-layer cake. Lay it into the pan, splash a tiny bit of sauce over the mixture – think Jackson Pollack – and add five or six postage-stamp-size leaves of mozzarella. Repeat until the pan is full or you’ve run out of filling. Last time I did this, I managed eight layers. Bake at 350º F, covered, for about 30 minutes, then uncovered for another 10 minutes. As with any lasagne, let it cool for a few minutes before serving with extra tomato sauce.

Notes

You need to use very well drained ricotta; it should not seem wet when you poke it with a finger. Most farmers’ market ricotta meets this criterion; Italian-American-style supermarket ricotta must be drained in a strainer, lightly weighted, for a good 18 to 24 hours in the fridge. If you are in Europe, you should have no trouble finding nice dry ricotta.

Ingredients

  • 1-1/2 cups (10 or 11 oz.) well drained ricotta, preferably unsalted
  • 1 or 2 tablespoons heavy cream (if needed)
  • 1 egg yolk
  • 1 medium-large bunch parsley, rinsed and dried, thickest stems removed (3-1/2 to 4 oz. net, though precise quantity is not that important)
  • 1/2 Cup finely grated parmesan, loosely packed
  • 1 Teaspoon Diamond Crystal kosher salt or 1/2 tsp fine salt (less if your ricotta is salted)
  • Black pepper in moderation
  • Grated zest of 1/2 lemon

A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.


A Vegetarian Pantry-Friendly Pasta That’s as Easy as It Is Adaptable

Amanda Frederickson wants you to cook unfussy food. Her new book “ Simple Beautiful Food ” is a testament to that ideology, a space where simple, good-tasting food reigns. The cookbook author and recipe developer is all about making the most of those common ingredients often stuffed away in your pantry, eschewing mail-ordering hard-to-find ingredients for those you can always reach for in your local store.

Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, $16.98 on Amazon

Her book is divided into a few sections, from light bites to pantry pastas and weeknight eats, where recipes with fewer ingredients and uncomplicated techniques are revered. You might make savory breakfast muffins studded with bacon and scallions, zucchini salad tossed with pine nuts and fresh herbs, or shrimp tacos swiped with roasted tomatillo salsa. Each recipe comes with a shopping list—a round-up of Amanda’s kitchen staples—and she also walks readers through her most used tools, recommending that home cooks keep a mandoline, meat thermometer, and nonstick skillet on hand.

Ahead, Amanda shares a recipe for one of her pantry pastas, a dish that’s as easy as it is versatile. Her parsley pesto pasta with chickpeas and ricotta salata is filled with ingredients you likely normally keep on hand anyway—from canned chickpeas to garlic and lemon—but if there are items you don’t happen to have, Amanda offers quick swaps (parmesan cheese will do in a pinch if you don’t have ricotta salata, and any leafy green or herb can be subbed for the parsley).

Cuisinart 14-Cup Food Processor, $183.99 on Amazon

This pasta, after all, is designed to be something you can whip up on a moment’s notice, a pantry pasta that’s far superior to simply throwing a can of store-bought tomato sauce over some spaghetti. Here, Amanda suggests a bright pesto with herbs, nuts, and cheese, crisped-up chickpeas, and a topping of crumbled cheese. It’s a two-pot, vegetarian affair—one just about everyone can get behind.

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.