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