Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
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Ravioli are great when they are deliciously filled and well prepared. For the tomato ravioli, I usually serve in the refrigerated shelves of selected supermarkets. You should find a selection of fresh pasta on the refrigerated shelf of every well-stocked supermarket. Alternatively, I also like to go to Italian specialist markets and buy super freshly made pasta from the refrigerated shelf there.
Once you have found the right ravioli, all you need is a really good buffalo mozzarella, some rocket, sweet cocktail tomatoes and pine nuts. The preparation of this dish is really super quick, because the ravioli are only briefly sweated in a little oil in a pan. Then there are the tomatoes, while the pine nuts are roasted separately. The tomato juice and olive oil give you a small noodle stock in your pan, with which you mix everything nicely. Then all you need to do is lay out a bed of rocket on your plate, add the tomato ravioli and tomatoes, place the mozzarella in the middle and sprinkle the pine nuts on top. The dish is then rounded off with a little balsamic cream. Your dish is ready!
Nutritional information per serving of tomato ravioli:
Calories: 591 – Protein: 25g – Fat: 35g – Carbs: 44g
Tomato ravioli with buffalo mozzarella, arugula and pine nuts
Ingredients
- 250g ravioli with tomato and mozzarella filling
- 50g arugula
- 10 cocktail tomatoes
- 1 buffalo mozzarella
- 30g pine nuts
- 1 tablespoon olive oil
- 1 teaspoon balsamic cream
- salt, pepper
Directions
- Step 1 Heat a pan with olive oil and fry the ravioli in it
- Step 2 halve the tomatoes and add them to the pan
- Step 3 season everything with salt and pepper and let it simmer at low heat
- Step 4 in another pan, roast the pine nuts until golden brown
- Step 5 halve the mozzarella and serve it together with the arugula, pine nuts and tomato ravioli. Finally, drizzle everything with balsamic cream.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
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Risotto is now one of my favorite foods, although I wasn’t a huge fan of rice dishes until a few months ago. But I was taught better and, above all, learned that when it comes to rice, the right preparation is more important than ever. A good risotto therefore has to be creamy (some also say sloppy), firm to the bite and well seasoned.
For my tomato risotto with pine nuts you don’t need anything more than risotto rice, shallots and garlic, tomato paste, strong cherry tomatoes, parmesan, salt, pepper, pine nuts, fresh basil, butter and water. The recipe is simple: sauté shallots and garlic. Add the rice and mix with tomato paste. Roast everything briefly and then quench with water and bring to the boil. It is important during this process that the rice is only cooked with enough water to just cover the rice. Here it is necessary that the tomato risotto is stirred continuously, otherwise it could fry. This process is repeated for about 25 minutes until the water boils and the rice is cooked through. Then only butter, salt, pepper, basil and parmesan are stirred in and the tomato risotto is ready. All that remains is to roast the pine nuts to serve.
If you are in the mood for more risotto variations, take a look at my other posts with the keyword “ Risotto ” around.
Nutritional Information per serving
Calories: 460 – Protein: 12g – Fat: 15g – Carbs: 69g
Tomato Risotto with Pine Nuts
Ingredients
- 150g risotto rice
- 1l water
- 1 shallot
- 1 clove of garlic
- 60g tomato paste
- 200g cherry tomatoes
- 20g butter
- 20g parmesan
- 10g pine nuts
- 1 tsp sugar
- 1 sprig basil
- salt, pepper, oregano
Directions
- Step 1 Finely dice the shallot and garlic and sauté in a little olive oil in a pot. Add the risotto rice and tomato paste and sauté briefly. Roast the pine nuts in a pan until golden brown.
- Step 2 Quench the risotto with water and bring to the boil while stirring. Add just enough water to cover the mixture. Repeat the process for the next 20 minutes until the water is used up. Meanwhile, dice the tomatoes and stir them in with the last portion of water.
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Step 3
Remove the risotto from the heat. Finely chop the basil and stir it in with the butter. Season to taste with salt, pepper and oregano. Serve the risotto together with pine nuts.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi with avocado cream and pine nuts erschien zuerst auf kitchensplace.
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How to prepare this gnocchi with avocado cream
For the avocado cream you need a mixer (or if in doubt, a hand blender). Here you simply mix the avocado with a little oil, lemon juice, salt, pepper and garlic and fresh basil and your avocado cream is ready. In the meantime you only have to roast the gnocchi in a pan until golden brown on both sides so that they stay nice and soft on the inside and slightly crispy on the outside. Then you can also quickly roast the pine nuts before you mix the gnocchi with the pine nuts and the avocado cream.
As you can see, this recipe is super quick to prepare, so you can conjure up a great meal on the table in under 35 minutes. You can find more delicious gnocchi recipes and my basic gnocchi recipe here .
Nutritional Information per serving
Calories: 518 – Protein: 10g – Fat: 23g – Carbs: 68g
Gnocchi with Avocadocreme and Pine Nuts
Ingredients
- 400g gnocchi
- 1 avocado
- 2 tbsp olive oil
- juice 1/2 lemon
- 1 bunch basil
- 1 clove garlic
- 2 tbsp pine nuts
- salt, pepper
Directions
- Step 1 Roast the gnocchi in a pan on both sides. In another pan, toast the pine nuts briefly as well.
- Step 2 Put the avocado with olive oil, lemon juice, basil and garlic in a blender and puree to a fine cream. Season to taste with salt and pepper
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Step 3
Mix the avocado cream with the gnocchi in the pan, sprinkle with pine nuts and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi with avocado cream and pine nuts erschien zuerst auf kitchensplace.
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