Best 6 Farfalle W Ricotta And SautÉed Tomatoes Vegan Recipes

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

PASTA WITH TOMATOES, GREENS AND RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta.
• Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
• Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
• Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
• Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
• Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.

FARFALLE WITH TOMATOES AND FETA CHEESE

Steps:

• 1. Cook the pasta in a large pot of boiling salted water until al dente.
• 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

FARFALLE W/ "RICOTTA" AND SAUTÉED TOMATOES - VEGAN

Steps:

• PREP: 1. Start by pressing tofu. Wrap tofu in a few papertowels, place on a cookie sheet, place another cookie sheet on top, and stack a few heavy books on top of that. Let it sit for about 20-30 minutes. 2. While waiting start halving tomatoes, chop garlic, slice basil for tomatoes (roll basil leaves and cut at a 45° angle), and finely chop basil for ricotta. 3. Begin boiling water for pasta. Add a little salt to the water. For ricotta: 1. Using your hands, crumble tofu in a large bowl. 2. Add lemon juice, garlic, salt & pepper, and basil. 3. Mush everything together until no tofu chunks remain and mixture is more the consistency of ricotta (about 2 minutes) 4. Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil) 5. Set aside. At this point add pasta to boiling water, as the tomatoes won't take very long. For tomatoes: 1. Add oil to pan and heat. Add garlic, sauté about a minute, add tomatoes and sauté them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color. - Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. ENJOY your tasty vegan meal!!!