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.


| October 2013


The vegetarian table has come of age. No longer the poor cousin of omnivorous eating, meatless cooking now features as much depth in spices and flavors as one expects from the best meat-loving chefs and kitchens. In Herbivoracious, author Michael Natkin’s goal was to take meatless cooking beyond the bland and “crunchy” into a realm of intense, vibrant, globally inspired flavors. This Papardelle and Eggplant Ragu recipe is paired with fresh ricotta for a perfect meal.

You can purchase this book from the Mother Earth Living store: Herbivoracious.

Pappardelle and Eggplant Ragu Recipe with Fresh Ricotta

Fresh pastas are most often paired with delicate sauces. But a counterexample is a rich, flavorful ragu served over wide noodles like fresh pappardelle. Eggplant makes a terrific vegetarian ragu, accented by bell peppers and fresh ricotta. You can also turn this into a spicy ragu by using Fresno peppers instead of red bells.

The crucial step in making this dish exceptionally delicious is to cook the pasta al dente so that its elastic bite contrasts with the melting texture of the eggplant and ricotta.





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