To make this delicious Classic Italian Paccheri Pasta stuffed with wholesome vegetable ragu, begin with cooking pasta. Then strain and spread it over a tray to cool down. Don’t forget to toss in.
Ingredients you may need:
- Fennel – 12 oz.
- Potatoes – 7 oz.
- Sheep’s Ricotta – 9 oz.
- Carrots – 7 oz.
- Paccheri Pasta (You can buy Paccheri pasta from Italian Food)
- Baby Zucchini – 7 oz.
- Celery, Fresh Basil, & Marjoram
- Salt & pepper and Red Chilli Pepper
- Green Peas (Shelled)
- Asparagus Spears, Fava Beans, and Asparagus Spears
- Cornstarch
- Bread Slices
- Small Shallots
- Thyme & parsley
- Light Cream and Olive oil
Let’s get started with the preparation.
- The foremost thing to do is to boil the de Cecco Paccheri pasta until al dente. As mentioned above, strain it well, and toss it with a 1 or 2 tbsp of olive oil.L Let it cool.
- Use a fork to work with the ricotta till its smooth enough.
- Heat 4 tbsp of olive oil in a dish and cook the finely chopped shallots, add the sheep ricotta, and mix it well.
- Further, add the egg yolks into the prepared mixture. Whisk it evenly and turn off the heat. Here, you need to thicken the whole mix with some chopped marjoram sprigs and 1 tsp of cornstarch. Let the mixture settle down.
- Now is the time to peel the potatoes and asparagus. Remember to remove the unwanted fennel seeds, clean celery, scrub the carrots, and trim the Zucchini.
- The next step is to chop the veggies finely along with the shallots. But except the Fava Beans and Shelled Peas.
- Heat about 4-5 tbsp of oil and add carrots, celery, and shallots to it. Cook them till they turn golden brown over medium heat.
- Add beans, red chili, asparagus, fennel, and potatoes to it. After a minute or so, add 7/8 cup of water with the Zucchini. Cover the mixture and let it cook on low heat, probably for 5-7 minutes.
- Pour the prepared creamy mixture over the cooked vegetables. Let the sauce thicken a bit for a minute. Over that, add chopped parsley for seasoning.
- Mix the fresh ricotta sauce with stracciatella, and put the mixture into a piping bag.
- Now, take the bread slice and cut the outer crust, and chop it.
- Fill the Paccheri pasta with ricotta filling and sink it in the breadcrumbs (Grana Padano, Salt/pepper, and chopped herbs).
- Take a round baking dish, spread the prepared Paccheri on top, and bake it at 425 F or until it turns golden brown. Once ready, serve it with the remaining ragu mixture.
