The pennoni with ricotta and walnuts is one of those dishes I prepare when I want something simple yet full of flavor.
I got the ricotta fresh at PAM during the weekly grocery shopping, while I found the walnuts on sale at Aldi and couldn’t resist them!
The beauty of this recipe is that it takes very little time to make, yet it almost seems like a restaurant dish: creamy, perfectly crunchy, and fragrant thanks to the Grana Padano. If you want a change, you can also replace the walnuts with almonds for a milder touch.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz ridged pennoni
- 16 walnut halves
- 10.5 oz ricotta
- 1/4 cup extra virgin olive oil
- 1/2 clove garlic
- 1.75 oz grated Grana Padano
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Saucepans
- Mixer
Prepare with me the recipe for pennoni with walnuts and ricotta
Well, if you’re in a hurry, this is the recipe for you!
Just put w< a href="https://blog.giallozafferano.it/asilannablu/ricetta-involtini-bresaola-stracchino-rucola-noci/">walnuts, oil, ricotta, garlic, cheese in the mixer and after blending everything well, season the pasta, which is cooked al dente and steaming, and it’s ready to be enjoyed!
Pasta cooking water, parsley if you like, and everyone to the table: let’s eat!!!!!!
Enjoy your meal and happy cooking! Annalisa
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Storage
The pennoni with ricotta and walnuts is best when freshly made, with the pasta warm and creamy.
If there are leftovers, store them in the refrigerator in an airtight container for up to 1 day.
When reheating, I recommend adding a splash of milk or a drizzle of oil in the pan to restore the sauce’s creaminess. BYE!
