Bobbio Pine Nuts with Vegetable Ragu: A Perfect Match with a Unique Taste
A perfect fusion between Piacenza tradition and culinary innovation. The Bobbio Pine Nuts, a fresh pasta inspired by the shape of the precious seeds of the pine tree of the same name, meet the richness and versatility of a vegetable ragu. A dish that celebrates the authentic flavors of the region, combining the delicacy of artisanal pasta with the body of a vegetable sauce. Let’s discover together how to prepare this delicious recipe.
The Bobbio Pine Nuts: A Unique Fresh Pasta
The Bobbio Pine Nuts are handcrafted fresh pasta, made with ricotta, flour, grana cheese, and spinach. Their shape, inspired by pine nuts, makes them unique and versatile. The rough surface allows the sauce to adhere perfectly, enhancing every bite.
Why Pair Bobbio Pine Nuts with Vegetable Ragu?
The combination is a winning choice for several reasons:
Balance of flavors: The delicacy of the pasta perfectly matches the savory flavor of the ragu, creating a harmonious combination.
Versatility: The vegetable ragu can be customized with endless variations, adapting to everyone’s tastes.
Health: A complete and nutritious dish, rich in fiber and vitamins, thanks to the vegetables and the light pasta.
A simple yet flavorful dish that enhances the authentic flavors of the Piacenza tradition. The combination of fresh pasta and vegetable ragu is an explosion of flavors that will captivate the palate of both adults and children. Try this recipe and let yourself be enveloped by the aromas of the Piacenza Apennines.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 549.57 (Kcal)
- Carbohydrates 59.69 (g) of which sugars 5.50 (g)
- Proteins 26.84 (g)
- Fat 24.03 (g) of which saturated 10.79 (g)of which unsaturated 5.38 (g)
- Fibers 5.26 (g)
- Sodium 772.96 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz carrots
- 0.4 oz onions
- 3.5 oz yellow bell pepper
- 3.5 oz red bell pepper
- 3.5 oz peas
- 1 celery (stalk)
- 5.3 oz potatoes
- 3.5 oz pumpkin
- 4.2 oz zucchini
- 3.5 oz extra virgin olive oil
- 1 clove garlic
- 2 sprigs thyme
- 6 leaves basil
- to taste vegetable broth
- to taste salt
- to taste pepper
- 17.6 oz ricotta
- 2 cups all-purpose flour
- 3.5 oz grated Grana Padano
- 3.5 oz breadcrumbs
- 1 egg
- 3.5 oz spinach, cooked, boiled
- to taste salt
- to taste nutmeg
Tools
- Mixer KitchenAid 5KSM125 Artisan 4.8L Stand Mixer
- Pastry Board Demolli 10470 Pasta and Pizza Board, 39.4 x 21.7 x 0.4 inches, Natural Birch Wood
Steps Bobbio Pine Nuts with vegetable ragu
Let’s prepare the pine nuts, by clicking on the green word you will find the recipe
Let’s prepare the vegetable ragu, by clicking on the green word you will find the recipe.
Let’s assemble everything. Bring a large pot of water with a little salt to a boil, then drop in the Pine Nuts, and as they float to the surface, scoop them out with a slotted spoon. Transfer them to the pan, which you will have placed on the heat with a bit of butter and the vegetable ragu, sauté for a few minutes, adjust the salt, if necessary, sprinkle with grana, and serve.
Variations of Bobbio Pine Nuts with vegetable ragu
This type of pasta can be served with a mushroom sauce, original recipe, or butter and sage.
