Tagliatelle al Forno with Ricotta, Sausage, and Peas
Category: Pasta Dishes | Serves: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Eggs | 4 |
| Spicy Paprika | to taste |
| Mixed Ricotta | 300g |
| Sausage (bulk or casing removed) | 250g |
| Green Peas | 150g |
| Carrots | 100g |
| Onions | 100g |
| Parmesan Reggiano DOP | 60g |
| Celery | 1 stalk |
| Garlic | 1 clove |
| Whole Milk | 100ml |
| White Wine | 30ml |
| Extra Virgin Olive Oil | to taste |
| Breadcrumbs | to taste |
| Fresh Thyme | to taste |
| Nutmeg | to taste |
| Black Pepper | to taste |
| Salt | to taste |
Instructions
-
Prepare the Fresh Egg Pasta:
Begin by making the fresh egg pasta dough. In the bowl of a stand mixer fitted with a hook attachment, sift the flour. Add the eggs and a pinch of spicy paprika. Start the mixer and allow the ingredients to combine. Continue kneading the dough until it becomes smooth, homogeneous, and begins to pull away from the sides of the bowl. Once the dough is ready, form it into a ball, wrap it in plastic wrap, and set it aside to rest. -
Prepare the Filling:
Finely chop the carrots, onion, celery, and fresh thyme. In a large skillet, heat some extra virgin olive oil over medium heat. Add the chopped vegetables along with a peeled garlic clove. Sauté until softened and fragrant. Add the sausage, breaking it apart as it cooks, until browned. Pour in the white wine and allow it to evaporate. Stir in the green peas and continue cooking for a couple more minutes. -
Prepare the Ricotta Mixture:
In a separate bowl, sift the ricotta cheese and season it with freshly grated nutmeg, salt, and black pepper to taste. Add the milk and mix well until smooth and creamy. -
Roll Out the Dough:
After the dough has rested for about 15-20 minutes, roll it out using a pasta machine or by hand. Roll the dough into thin sheets, a few millimeters thick. Once rolled out, cut the dough into long ribbons to form the tagliatelle. Allow the pasta to rest for a few more minutes. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Add a splash of olive oil to prevent the pasta from sticking. Cook the tagliatelle for about 1-2 minutes until al dente. Stir gently to ensure the pasta does not stick together. Drain the pasta and set aside. -
Assemble the Dish:
Preheat your oven to 180°C (350°F). Grease a 30x20cm baking dish with butter and then sprinkle breadcrumbs evenly on the bottom and sides of the dish. Next, layer the cooked tagliatelle in the dish, spreading it evenly. -
Bake:
Top the tagliatelle with the sausage and vegetable mixture, ensuring an even distribution. Sprinkle grated Parmesan cheese over the top. Add another light dusting of breadcrumbs for a golden finish. Place the baking dish in the oven and bake for about 20-25 minutes, or until the top is golden brown and the dish is bubbling. -
Serve:
Remove the tagliatelle from the oven and let it rest for a few minutes before serving. Garnish with additional fresh thyme if desired. Serve hot and enjoy!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 14g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 80mg |
| Sodium | 450mg |
| Potassium | 280mg |
| Vitamin A | 30% of DV |
| Vitamin C | 10% of DV |
| Calcium | 12% of DV |
| Iron | 10% of DV |
Recipe Tips:
- If you prefer a vegetarian option, you can substitute the sausage with a plant-based alternative or additional vegetables like mushrooms or zucchini.
- Tagliatelle can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.
- For a richer flavor, consider using a mix of whole milk and heavy cream for the ricotta filling.
This hearty and comforting recipe for Tagliatelle al Forno is perfect for a family gathering or special occasion. The combination of creamy ricotta, savory sausage, and sweet peas, all layered with freshly made pasta and baked to perfection, is sure to impress. Enjoy the warmth and heartiness of this Italian classic in your own home.
