Vegetable Ragu with Pappardelle Pasta
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
Vegetable ragu with pappardelle pasta is very easy to prepare. Don't worry if you don't have pappardelle in your house, they can be prepared in minutes.
Recipe Ingredients
Cooking Recipe
Making vegetable ragu with pappardelle pasta is much easier than saying the word. Beat eggs and combine with flour and salt. Knead the dough, wrap in cling film and refrigerate for 15 minutes. After the dough has settled, roll out a layer no more than 1-2 mm thick. Cut the dough with a roller into strips 2 cm wide. Cook pappardelle in boiling salted water for 7-10 minutes.
For the pappardelle ragu, rinse the vegetables and cut into cubes. Fry onion, pepper and eggplant in vegetable oil. After the eggplants are well fried until golden brown, add the tomatoes and simmer over low heat for 10 minutes. Stir the egg with grated cheese, add to the ragu, mix well. Put ragu on boiled papardelle, sprinkle grated cheese on top.