Passatelli with Apple Ragù
Category: Pasta
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | 150g |
| Parmigiano Reggiano DOP | 150g |
| Eggs | 170g |
| Lemon zest | ½ |
| Beef broth | 1 liter |
| Nutmeg | To taste |
| Fine salt | To taste |
| Fuji apples | 490g |
| Fossa cheese | 180g |
| Shallot | 1 |
| Extra virgin olive oil | 20g |
| Butter | 20g |
| Freshly ground black pepper | To taste |
| Marjoram | 4 sprigs |
| Lemon zest | 1 |
Instructions:
1. Prepare the Passatelli Dough:
To make the passatelli, start by placing breadcrumbs and grated Parmigiano Reggiano into a mixing bowl. Add the lemon zest and freshly grated nutmeg to infuse the dough with aromatic flavor. Crack the eggs into the bowl, season with a pinch of salt, and mix everything thoroughly using a spatula or your hands. Continue mixing until the ingredients form a cohesive dough. The consistency should be elastic and firm. If the dough feels too dry, add a small amount of broth; if it’s too soft, sprinkle in a little more breadcrumbs.
Once the dough is well combined, wrap it in plastic wrap and allow it to rest at room temperature for at least 2 hours. This resting time will help the dough firm up, making the passatelli easier to shape and less likely to fall apart during cooking.
2. Shape the Passatelli:
After resting, remove the dough from the plastic wrap and transfer it to a lightly floured work surface. Roll out the dough into long pieces, and using a traditional passatelli press or a potato ricer, squeeze the dough through the holes, forming long cylinders. Cut the passatelli into pieces approximately 4 cm in length. Arrange the shaped passatelli on a tray lined with a lightly floured kitchen towel, ensuring they don’t stick together.
3. Prepare the Apple Ragù:
While the dough rests, prepare the apple ragù. Peel and finely chop the shallot. Wash and dry the Fuji apples, then cut them into quarters and cube them without peeling the skin. In a large saucepan, heat the olive oil over low-medium heat. Add the chopped shallot and sauté it gently for about 4-5 minutes, until it softens and turns translucent.
Next, pour in a ladle of hot beef broth and bring the mixture to a simmer. Add the apple cubes, seasoning with salt and freshly ground black pepper. Stir well and let the ragù cook, allowing the apples to soften and release their natural juices. Let the ragù simmer for around 15-20 minutes until the apples break down into a rich, fragrant sauce.
4. Cook the Passatelli:
While the ragù is simmering, bring the remaining beef broth to a boil in a large pot. Once boiling, carefully drop the passatelli into the broth, cooking them for 2-3 minutes until they float to the surface. Using a slotted spoon, carefully remove the passatelli from the pot and transfer them directly into the saucepan with the apple ragù.
5. Combine the Ragù and Passatelli:
Add the Fossa cheese, crumbled into small pieces, to the ragù, allowing it to melt and infuse the sauce with a rich, creamy texture. Add the marjoram leaves for a final burst of fresh flavor, then stir gently to combine.
6. Serve:
Once everything is well mixed and heated through, serve the passatelli with the apple ragù hot, garnished with extra marjoram leaves for color and fragrance.
Enjoy this unique and delicious Italian pasta dish with a sweet and savory twist! The richness of the passatelli combined with the tangy sweetness of the apple ragù and the earthy notes of Fossa cheese makes this a perfect dish for any occasion.
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 24g |
| Carbohydrates | 60g |
| Fat | 25g |
| Saturated Fat | 9g |
| Fiber | 4g |
| Sugars | 12g |
| Sodium | 650mg |
This Passatelli with Apple Ragù brings together the traditional flavors of Italian pasta with a unique twist of sweet apples and aromatic cheese. Perfect for a cozy dinner or special gathering, this dish is sure to impress and satisfy with its balance of textures and flavors!
