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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