Veggie Ragu Paccheri Pasta – A Neapolitans Majestic Dish

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.

1. 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.
2. Use a fork to work with the ricotta till its smooth enough.
3. Heat 4 tbsp of olive oil in a dish and cook the finely chopped shallots, add the sheep ricotta, and mix it well.
4. 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.
5. 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.
6. The next step is to chop the veggies finely along with the shallots. But except the Fava Beans and Shelled Peas.
7. 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.
8. 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.
9. 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.
10. Mix the fresh ricotta sauce with stracciatella, and put the mixture into a piping bag.
11. Now, take the bread slice and cut the outer crust, and chop it.
12. Fill the Paccheri pasta with ricotta filling and sink it in the breadcrumbs (Grana Padano, Salt/pepper, and chopped herbs).
13. 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.