Name: Eggplant Ragu Pasta with Whipped Ricotta
Prep time: 20 min
Ingredients: 2 eggplants; 1 whole bulb of garlic; 1 yellow onion, cut into large pieces of 1 inch; 2 celery stalks, cut into pieces of 2 inches; 2 medium carrots, cut into pieces of 2 inches; 3 tablespoons of olive oil; 1 pinch of red pepper flakes (optional); 2 tbsp of tomato paste; 1 can of crushed peeled tomatoes (796ml); ¾ cup of red wine; 1 ½ teaspoons dried oregano; 340g of Barilla pasta (A sign of love pasta or Rigatoni); 1 handful of fresh basil, sliced; 1 tablespoon balsamic vinegar; 1 container of ricotta (400g); 1 tbsp of milk or water

Eggplant Ragu Pasta with Whipped Ricotta

Servings

servings

Prep time

minutes

Cooking time

1:30

hours

These vegetarian pasta stand out with their rich and flavourful sauce, crafted from vegetables like eggplant, roasted garlic, and tomatoes, and accompanied by whipped ricotta, making this dish an ideal choice for an elegant meal.

Ingredients

2 eggplants
1 whole bulb of garlic
1 yellow onion, cut into large pieces of 1 inch
2 celery stalks, cut into pieces of 2 inches
2 medium carrots, cut into pieces of 2 inches
3 tablespoons of olive oil
1 pinch of red pepper flakes (optional)
2 tbsp of tomato paste
1 can of crushed peeled tomatoes (796ml)
¾ cup of red wine
1 ½ teaspoons dried oregano
340g of Barilla pasta (A sign of love pasta or Rigatoni)
1 handful of fresh basil, sliced
1 tablespoon balsamic vinegar
1 container of ricotta (400g)
1 tbsp of milk or water

Instructions

Preheat the oven to 400°F. Place the 2 eggplants on a baking sheet and make small holes in the flesh with a fork. Cut the top of the garlic bulb and cover with aluminum foil and place on the baking sheet. Bake in the oven for 45 minutes to 1 hour or until the flesh of the eggplant is tender.
In a food processor, chop the onion (cut into 1-inch pieces), celery (2 stalks cut into 2-inch pieces), and carrots (2 medium cut into 2-inch pieces) into small pieces.
In a large pot over medium heat, add 3 tablespoons of olive oil and sauté the chopped vegetable mixture from the food processor. Cook while stirring for 5-6 minutes. Season to taste.
Add 2 tbsp tomato paste and a pinch of red pepper flakes (optional) to the cooked vegetables. Deglaze the vegetables with ¾ cup of red wine and let it reduce.
Add the crushed tomatoes and 1 ½ teaspoons of dried oregano. Season again. Bring to a boil, reduce to low heat, and simmer for about 25-30 minutes.
Remove the skin from the 2 eggplants and the garlic bulb. Finely chop on a cutting board, then add them to the sauce.
Incorporate 1 tablespoon of balsamic vinegar and a handful of sliced fresh basil. Adjust the seasoning and continue to simmer over low heat.
Prepare the whipped ricotta. Clean your food processor and then add the ricotta, 1 tbsp of milk or water and season well. Mix until you get a creamy texture and set aside.
Meanwhile, cook the Barilla pasta according to the instructions on the packaging, but 1 minute less.
Transfer the cooked pasta into the sauce with ½ cup to 1 cup of pasta water. Cook for one more minute or so.
Serve into bowls. Garnish with whipped ricotta, a drizzle of olive oil and fresh basil.

Eggplant Ragu Pasta with Whipped Ricotta