Recipe Library
Mushroom Ragout with Herbed Ricotta & Pappardelle
Mushroom ragout simmers into a thick, savory sauce that clings to wide pappardelle ribbons. A final spoonful of herb-flecked ricotta melts into each bite, balancing the deep, earthy mushrooms with cool creaminess.
- Total
- 35 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 432
- Protein
- 16g
- Carbs
- 56g
- Fat
- 15g
- Fiber
- 5g
- Sugar
- 8g
- Sodium
- 503mg
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound mixed mushrooms, such as maitake, shiitake, oyster and/or cremini, trimmed and halved
- 1 medium onion, chopped
- 3 cloves garlic, grated, divided
- 1 teaspoon chopped fresh thyme
- 1 tablespoon tomato paste
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper, divided
- 1/4 cup dry white wine
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1/2 cup part-skim ricotta cheese
- 1/4 cup chopped fresh herbs, such as tarragon and/or parsley, plus more for garnish
- 8 ounces pappardelle pasta, preferably whole-wheat
Instructions
- Put a large pot of water on to boil.
- Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add tomato paste, salt and 1/4 teaspoon pepper and cook, stirring, for 1 minute. Stir in wine and tomatoes and bring to a simmer. Cover and cook for 5 minutes.
- Meanwhile, combine ricotta, herbs, the remaining garlic and 1/4 teaspoon pepper in a small bowl.
- Cook pasta in the boiling water according to package directions. Using tongs or a slotted spoon, transfer the pasta directly to the skillet, allowing some of the pasta-cooking water to drip into the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Serve the pasta topped with the ricotta mixture and more herbs, if desired.