Pappardelle with Ricotta and Sage
Using fresh pasta in this simple vegetarian dish makes the cooking process even more speedy – dinner can be on the table in just 10 minutes. If you only have dried pappardelle though, that will work too – just amend the cooking time according to the pack instructions. The creamy ricotta and crisp sage leaves make for a great texture and flavour combination.
Instructions
-
1
Heat the olive oil in a frying pan over a medium heat. Once hot, add half the sage leaves and fry for around 20-30 secs each side until crisp. Remove from the pan and place on kitchen paper to drain any excess oil.
-
2
Turn the heat right down and add the garlic. Stir for around 30 secs and then add the ricotta and stir together
-
3
Bring a large saucepan of water to the boil and add a good pinch of salt. Add the pasta and cook for 2 mins.
-
4
Once the pasta is cooked, carefully scoop 8tbsp of the cooking water from the pan and add to the ricotta. Mix well, then drain the pasta and add to the ricotta. Season to taste (being mindful that the cooking water was salty so you may only need a pinch of salt).
-
5
Toss the pan to coat the pasta in the ricotta sauce. Divide between four bowls and top with the crispy sage leaves, a grating of nutmeg, if you’re using, and an extra drizzle of oil.
Ingredients
- 3 tbsp olive oil, plus extra to serve
- 20g sage leaves
- 2 cloves garlic, grated
- 250g Italian ricotta
- 500g pappardelle
- 1 pinch nutmeg, grated (optional)
Serves 4
Total time required 10 mins
- Cooking time: 10 mins
Recipe published with permission from OcadoLife magazine