Pappardelle With Ricotta, Broccoli Raab And Parmesan
serves 4-6
Rich egg pappardelle are set against leafy, bitter broccoli raab and tempered with creamy ricotta and salty parmesan. This is a quick, wholesome meal for 4, or a side for 6.
1 pound pappardelle
1 bunch broccoli raab, cleaned and roughly chopped
2 tablespoons olive oil
2 tablespoons parsley, chopped fine
1/4 cup parmesan, freshly grated
1/2 cup ricotta
prep: 20 minutes
total: 20 minutes
grater
sauté pan
pot
1. Put on a large pot of water for the pappardelle.
2. Prep the broccoli raab into 1-inch lengths on the bias.
3. Cook the pappardelle according to instructions and reserve a cup of the pasta cooking water.
4. Meanwhile, in a sauté pan, heat the olive oil over medium-high heat until shimmering; add the prepped broccoli raab and stir while cooking, 5 minutes. Add the chopped parsley and cook for 3 minutes. Lower the heat to medium-low.
5. Stir the grated parmesan into the ricotta and add to the sauté pan. Mix into the cooked broccoli raab very well. Add the cooked and drained pappardelle and stir to coat. If the sauce appears too thick, add some of the pasta water to thin it to your liking and let the noodles simmer in the broccoli raab and cheese mixture for 2 minutes.
