Pappardelle and Eggplant Ragu Recipe with Fresh Ricotta

Name: Pappardelle and Eggplant Ragu Recipe with Fresh Ricotta
Ingredients: 1/3 cup extra-virgin olive oil; 1 red onion, finely diced; 6 garlic cloves, thinly sliced; 2 large eggplants (about 3 pounds total), peeled and cut into 1-inch cubes; 1/2 teaspoon hot red pepper flakes; 1 1/2 teaspoons kosher salt; 1 red bell pepper or, for a spicy version, 3 Fresno chiles, seeded and thinly sliced; 1 cup dry red wine; 1 pound fresh pappardelle or other fresh pasta (preferably wide, flat noodles); 1 1/2 cups ricotta (Calabro is an excellent brand), at room temperature, drained if necessary.; Minced fresh flatleaf parsley or mint leaves; Freshly grated Parmigiano-Reggiano; Grated zest of 1 orange; Freshly ground black pepper

www.motherearthliving.com

Meatless cooking is easy when the results are this mouthwatering. This Eggplant Ragu recipe uses ricotta and pappardelle pasta for a fresh, balanced meal.

View full recipe on www.motherearthliving.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.motherearthliving.com.

Share this recipe:

Cooking tools:

Pot
Oven
Serving bowl
Largest skillet
Chef's knife
Cutting board
Wooden spoon
Colander
Measuring cup
Measuring spoon
Grater
Tongs
Slotted spoon
Paring knife
Peeler
Stove
Plate

Ingredients

1/3 cup extra-virgin olive oil
1 red onion, finely diced
6 garlic cloves, thinly sliced
2 large eggplants (about 3 pounds total), peeled and cut into 1-inch cubes
1/2 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
1 red bell pepper or, for a spicy version, 3 Fresno chiles, seeded and thinly sliced
1 cup dry red wine
1 pound fresh pappardelle or other fresh pasta (preferably wide, flat noodles)
1 1/2 cups ricotta (Calabro is an excellent brand), at room temperature, drained if necessary.
Minced fresh flatleaf parsley or mint leaves
Freshly grated Parmigiano-Reggiano
Grated zest of 1 orange
Freshly ground black pepper