John Myers
Pappardelle with Ricotta and Baked Tomatoes
The perfect pappardelle with ricotta and baked tomatoes recipe with a picture and simple step-by-step instructions.
- 450 g Pasta dough
- 300 g Ricotta double cream setting
- 150 ml Hot pasta water
- 300 g Panicles of cherry date tomatoes
- Black pepper from the mill
- Salt
- Vanilla salt
- Lemon olive oil
- Freshly grated Parmesan
- Basil leaves, fresh
- 300 g Buffalo mozzarella
- Homemade pasta is of course best. Make a pasta dough from 400 g flour, a pinch of salt and 5 eggs. Let it rest for 60 minutes. Roll out and cut into 2 cm strips. Recipe / 9051 / Raviolis-on-spinach-with mushroom sauce.
- Wash tomato panicles, pat dry and place on baking paper. Season with olive oil, lemon and vanilla salt. Fry in a preheated oven at 200 degrees for 10 minutes.
- Cook freshly made pasta in plenty of salted water for about 3 minutes until al dente. Cook according to the instructions on the packet. Mix 150 ml pasta water with the ricotta in a preheated bowl. Season with pepper. Turn the drained pasta in it and serve on a plate Top with mozzarella and basil and sprinkle with Parmesan. Lay out tomato panicles and, if necessary, drizzle lemon with olive oil.
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