Pappardelle ripiene - E' sempre Mezzogiorno 10/11/2023

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

tagliatelle

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Whole wheat pasta increases fiber content.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without meat.

Prepare the fresh pasta by mixing 300 g of flour, 100 g of semolina, and 4 eggs to form a dough.

Roll out the dough and cut it into sheets for the pappardelle.

For the filling, mix 250 g of fresh sheep ricotta, 50 g of grated cheese, and 100 g of boiled chestnuts. Season with fresh thyme, salt, and pepper.

Fill the pasta sheets with the ricotta mixture and shape them into pappardelle.

For the pumpkin cream, cook 400 g of pumpkin with 1 clove of garlic, fresh rosemary, and 1 knob of butter until soft. Add pumpkin broth to achieve a creamy consistency.

Sauté 2 bunches of fresh spinach with 1 clove of garlic and olive oil until wilted.

Serve the filled pappardelle topped with the pumpkin cream and sautéed spinach.

Cooking Techniques

Spice Level:

Dietary

Allergens