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Pappardelle and Eggplant Ragu Recipe with Fresh Ricotta
MOTHER EARTH LIVING15Ingredients
55Minutes
1110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup extra virgin olive oil
- 1 red onion (finely diced)
- 6 garlic cloves (thinly sliced)
- 2 eggplants (large, about 3 pounds total, peeled and cut into 1-inch cubes)
- 1/2 tsp. red pepper (flakes)
- 1 1/2 tsp. kosher salt
- 3 fresno chiles
- 1 red bell pepper
- 1 cup dry red wine
- 1 lb. pappardelle pasta (fresh, preferably wide, flat noodles)
- 1 1/2 cups ricotta (Calabro is an excellent brand, at room temperature, drained if necessary.)
- parsley leaves (• Minced fresh flatleaf)
- parmigiano reggiano (• Freshly grated)
- 1 orange
- ground black pepper (• Freshly)
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NutritionView More
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1110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1110Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1350mg56% |
| Potassium1520mg43% |
| Protein38g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate139g46% |
| Dietary Fiber17g68% |
| Sugars14g |
| Vitamin A35% |
| Vitamin C150% |
| Calcium40% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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