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Mushroom Ragu with Saffron Ricotta



Have you tried pasta with whipped ricotta? This mushroom ragu pairs exceptionally well with beautiful whipped saffron ricotta!

Mushroom Ragu with Saffron Ricotta_MidPage – 1

In this recipe, a simply shredded mushroom ragu is served over tagliatelle noodles. We use spices like thyme, smoked paprika, and white pepper to give it aromatic undertones. This ragu only takes about 30 minutes to simmer on the stovetop, but it will taste as if it cooked for hours!

For this recipe, you will need:

  • King trumpet mushrooms
  • Onion
  • Spices: We use thyme, white pepper, garlic, crushed red pepper, and a little smoked paprika
  • Water or stock
  • Tagliatelle

For the saffron whipped ricotta, you will need:

  • Saffron threads
  • A bit of warm water
  • Ricotta cheese
  • Lemon juice and zest

It doesn’t require many ingredients, but this mushroom ragu with saffron ricotta is just bursting with flavor! It’s so easy to prepare too!

How to Make This Ragu with Whipped Ricotta Recipe:

First, shred the king trumpet mushrooms. Start by taking a fork and dragging it down the body of the mushroom, making a few deep cuts. Pull it apart with your fingers and continue pulling it until it is completely shredded. Break the caps apart into small pieces.

From there, simply sauté onion and then add a bit of butter. Add the mushrooms in batches and cook until golden brown. Throw in your spices and let them bloom for 1 minute. From there, simply add stock or water, strained whole-peeled tomatoes, and let them simmer for 30 minutes. Throw in a bit of pasta cooking water and your tagliatelle and that’s it!

The saffron ricotta is simply saffron steeped in a bit of water and blended with ricotta, lemon juice, lemon zest, and salt until ultra fluffy and creamy!

It comes together so quickly and before you know it, you’ll be enjoying a beautiful plate of pasta with whipped ricotta.

Looking for more vegetarian recipes? Check my archives!

If you made this mushroom ragu with saffron ricotta, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

Mushroom Ragu with Saffron Ricotta_MidPage – 1

Mushroom Ragu with Saffron Ricotta

Have you tried pasta with whipped ricotta? This mushroom ragu pairs exceptionally well with beautiful whipped saffron ricotta!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 669kcal

Equipment

  • Wide pot
  • Colander
  • Large pot
  • Hand mixer

Ingredients

Mushroom ragu:

  • 1 tablespoon avocado oil
  • 1 yellow onion peeled and diced
  • 1 pound king trumpet mushrooms shredded with a fork
  • 2 tablespoons butter
  • 1 teaspoon dry thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper
  • ½ teaspoon crushed red pepper more or less to taste
  • 2 cups water or vegetable stock
  • 28 ounce can whole peeled-tomatoes strained
  • 16 ounces tagliatelle ½ cup pasta water reserved
  • Salt and pepper to taste
  • Extra virgin olive oil optional for garnish
  • Minced parsley optional for garnish

Saffron whipped ricotta

  • .2 ounces saffron thread
  • 3 tablespoons warm water
  • 12 ounces ricotta
  • 1 small lemon juiced and zested
  • Salt to taste

Instructions

Start the ragu:

  • Heat the avocado oil in a wide pot over medium-high heat. Add the onion and cook, stirring often, for 8 minutes.
  • Melt the butter into the onion and add the shredded mushrooms–in batches if necessary–and cook for 8 to 10 minutes per batch. Season liberally with salt and pepper.

Bloom the spices:

  • Add the thyme, smoked paprika, garlic powder, white pepper, and crushed red pepper to the mushrooms and toss to coat. Cook for 1 minute.

Simmer the ragu:

  • Pour in the stock or water and bring to a boil. Add the strained whole-peeled tomatoes and reduce heat. Simmer, uncovered, for 30 to 40 minutes until reduced and thickened. Mash the tomatoes as they cook to break them up. Taste and season to your preferences.

Cook the pasta:

  • Cook the pasta in boiling, well-salted water according to package instructions. Reserve ½ cup of the cooking water. Drain the pasta. Note: Time this so you are removing the pasta from the water right as the sauce finishes simmering.

Prepare the saffron:

  • Add warm water to a small bowl and add the saffron. Allow it to steep for 10 minutes.

Whip the ricotta:

  • In a bowl, combine the ricotta, lemon juice, lemon zest, and a sprinkle of salt. Blend with a hand mixer until creamy.

Finish the ricotta:

  • Pour in the saffron water and continue mixing until the ricotta is light and fluffy and the saffron is completely incorporated. Taste and season to your preferences.

Finish the pasta:

  • Toss the tagliatelle with the pasta sauce and add as much reserved pasta cooking water as you need to create a glossy finish on the pasta. Taste and season.

To serve:

  • Spoon a few tablespoons of the ricotta on to plates and use the back of your spoon to smooth it out. Pile the tagliatelle on top and garnish with extra virgin olive oil and minced parsley. Enjoy!

Nutrition

Calories: 669kcal | Carbohydrates: 84g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 146mg | Potassium: 388mg | Fiber: 4g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 3mg



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