Best 2 Quick Ragù With Ricotta And Lemon Recipes
**A Culinary Symphony: Quick Ragù with Ricotta and Lemon, and Its Accompaniments**
Embark on a culinary journey with this delectable Quick Ragù with Ricotta and Lemon, a symphony of flavors that will tantalize your taste buds. Originating from the vibrant streets of Italy, this hearty ragù is a testament to the country's rich culinary heritage. Succulent ground beef is slow-cooked in a savory tomato sauce, infused with aromatic herbs and spices, creating a rich and flavorful base. Tender ricotta cheese adds a creamy touch, while a burst of lemon zest brightens the dish, resulting in a perfect balance of tangy and savory.
Accompanying this exquisite ragù are a selection of delectable recipes that elevate the dining experience. Creamy polenta, a classic Italian staple, provides a smooth and velvety foundation for the rich ragù. Garlic bread, with its crispy exterior and garlicky aroma, offers a delightful contrast in texture and flavor. And for a refreshing side, a simple green salad dressed with a tangy lemon vinaigrette adds a touch of lightness and crunch.
These recipes, when combined, create a harmonious and satisfying meal that showcases the versatility and depth of Italian cuisine. Whether you're a seasoned cook or just starting your culinary adventures, this Quick Ragù with Ricotta and Lemon, along with its accompaniments, promises an unforgettable dining experience.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
- Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
- Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Divide among bowls and top with the ricotta mixture.
Tips:
- Choose the right ricotta cheese. Use whole milk ricotta cheese for the best flavor and texture. Avoid low-fat or non-fat ricotta, as it will be too dry and crumbly.
- Use fresh lemon juice. Fresh lemon juice will give the ragù a bright, citrusy flavor. Avoid using bottled lemon juice, as it will not have the same flavor.
- Don't overcook the sauce. The ragù should be simmered for only 15-20 minutes, or until the sauce has thickened and the meat is cooked through. Overcooking the sauce will make it tough and dry.
- Serve the ragù with your favorite pasta. The ragù can be served with any type of pasta, but it is especially good with short, stubby pastas like penne, rigatoni, or fusilli.
Conclusion:
This quick ragù with ricotta and lemon is a delicious and versatile dish that can be served with a variety of pastas. It is also a great way to use up leftover meat. The ragù can be made in advance and reheated when you are ready to serve it. So next time you are looking for a quick and easy meal, give this ragù a try.
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