Spinach & Ricotta Pappardelle with Soya Bolegnese

Savor the hearty goodness of Spinach & Ricotta Pappardelle, paired with a rich and flavorful Soya Bolognese for a comforting, vegetarian delight.

Pappardelle is a type of pasta known for its wide, flat ribbons, which are similar in shape to fettuccine but broader. pappardelle originates from Tuscany, Italy. It’s a traditional pasta from the Tuscan region, where it is often paired with robust sauces.

Pappardelle pairs well with rich and thick sauces, such as Bolognese, meat ragù, or creamy sauces. The wide surface area allows it to hold more sauce.Pappardelle’s broad, flat shape makes it a versatile pasta that’s particularly good for dishes where you want a substantial pasta to complement a flavorful sauce.

Enjoy my vegetarian version of Pappardelle, featuring a delicious blend of Spinach & Ricotta and a savory Soya Bolognese for a satisfying, plant-based meal.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour
• 1 cup water to knead the dough
• 1 tbsp olive oil
• A pinch of salt

For the Spinach and Ricotta Filling:

• 2 cups fresh spinach leaves, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp cream
• Salt and pepper to taste

For the Soya Bolognese:

• 1 cup soya granules
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 250 gm  tomatoes, blanched, skineed, chopped 
• 2 tbsp tomato paste
• 1/2 cup vegetable broth or water
• 1 tsp basil
• 1/2 tsp thyme
• 1/2 tsp red chili flakes 
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Pasta Dough:

• Make a mound with the flour and make a well in the center. Add olive oil and salt.
• Gradually add water into the center until a dough forms.
• Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too dry, add a little water; if too sticky, add a bit more flour.
• Cover the dough with wet cloth and let it rest for 30 minutes.

2. Make the Spinach and Ricotta Filling:

• In a pan, sauté the chopped spinach with the minced garlic over medium heat until the spinach is wilted. Let it cool.
• In a mixing bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, cream,nutmeg, salt, and pepper. Mix well until fully combined.

3. Roll Out the Pasta Dough:

• After the dough has rested, divide it into smaller portions for easier handling.
• Using a rolling pin or pasta machine, roll out the dough on a lightly floured surface until it’s very thin (about 1/16 inch thick).
• Cut the dough into long strips, about 2 inches wide.

• Place small spoonfuls of the spinach and ricotta filling along the center of strip, 
• Fold the strip over the filling lengthwise, pressing down to seal the edges around each dollop of filling.
• Starting from one end, gently roll the filled strip into a spiral to form a rose shape. Ensure that the filling side faces inward.
• Secure the end of the pasta strip by brushing it with a little water, and press lightly to seal.

4. Cook the Rose-Shaped Pasta:

• Bring a large pot of salted water to a gentle boil.
• Carefully place the rose-shaped pasta into the water and cook for 3-5 minutes, or until the pasta is al dente and floats to the top.
• Use a slotted spoon to remove the pasta from the water.

5. Prepare the Soya Bolognese:

• Rehydrate the soya granules: Boil water in a pot, add a pinch of salt, and cook the soya granules for about 5 minutes. Drain, rinse with cold water, and squeeze out excess water. Set aside.
• In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
• Add the minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables are softened.
• Stir in the rehydrated soya granules, cook for 2-3 minutes, allowing the granules to absorb the flavors.
• Add the tomato paste and cook for another 2 minutes, stirring constantly.
• Add tomatoes and vegetable broth. Add the basil, thyme, red chili flakes , salt, and pepper.
• Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally. Adjust seasoning to taste.

Arrange soya bolognese and pappardelle in a plate, garnished with parmesan cheese. Serve hot.

Enjoy your Spinach & Ricotta Pappardelle with Soya Bolognese—a hearty, comforting dish that’s packed with flavor and perfect for any occasion!