Passatelli with apple ragù
- Energy Kcal 653
- Carbohydrates g 46.3
- of which sugars g 18.2
- Protein g 35.1
- Fats g 36.4
- of which saturated fat g 19.94
- Fiber g 4.7
- Cholesterol mg 235
- Sodium mg 1700
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Serving: 4
- Note + 2 hours of dough resting
PRESENTATION
Passatelli with apple ragu is a fun twist on those classic Italian pasta dishes. Really, it’s straight from the heart of Romagna in the Emilia-Romagna region. Normally, passatelli shows up in a warm, comforting broth. This time, it's served "asciutti," or dry, with a surprisingly sweet and aromatic apple ragù. It might seem unusual for a traditional Italian recipe, but it really works beautifully. The apples provide a soft and moist bite, and the Formaggio di Fossa cheese crumbled on top? A tangy kick with a touch of funkiness.
This cheese has a real punch, so when combined with the rustic passatelli, every forkful is packed with all sorts of tender and crispy bits. Folks in Romagna love experimenting. This dish nails that vibe by playing with flavors while keeping that old-school homemade feel. Most people think of passatelli as winter comfort food, steaming in broth, but this apple ragu? It shows a whole new side.
There’s something exciting about how the apples melt into the sauce, absorbing the spicy cheese and transforming it into a fruit-based pasta sauce. Seriously good. It’s a fantastic way to showcase Emilia-Romagna’s culinary roots while keeping things fresh and interesting. Serving passatelli dry really lets you savor the homemade heart and the blend of sweet and tangy from the apples and cheese.
It’s a dish that makes you want to experiment in your own kitchen. Pretty simple. Embrace the spirit of Romagna folks who aren't afraid to mix things up. Whether you’re into homemade passatelli or just looking for a new twist on authentic Italian cooking, this dish strikes the perfect balance between the familiar and the unexpected.
Plus, it’s an excellent way to bring a bit of regional adventure to your table, straight from the beautiful Emilia-Romagna region. And here's the thing, it's so so good!
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INGREDIENTS
- Ingredients for the passatelli
- Breadcrumbs 1 ¼ cup (150 g)
- Parmigiano Reggiano PDO cheese 5.3 oz (150 g)
- Eggs 6 oz (170 g) - (3 medium)
- Lemon peel ½
- Meat broth 4 ¼ cups (1 l)
- Nutmeg to taste
- Fine salt to taste
- for the apple ragù
- Fuji Apples 1.1 lbs (490 g)
- Fossa cheese 6.4 oz (180 g)
- Shallot 1
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Butter 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- Marjoram 4 sprigs
- Lemon peel 1
How to prepare Passatelli with apple ragù
To prepare the passatelli with apple ragù, start by putting a good Beef Broth on the stove (you can also make a vegetable broth if you prefer, you will get a more delicate taste). While it cooks, focus on the passatelli dough: grate the lemon zest 1, being careful not to take the white part which is bitter, and set it aside. In a bowl, pour the breadcrumbs and grated Parmesan cheese 2, add the lemon zest 3,
flavor with grated nutmeg 4, and finally pour in the beaten eggs along with a pinch of salt 5. Mix the ingredients with a spatula 6, or by hand if you prefer,
and work until you get an elastic and compact dough 7. If it turns out too dry, add a very small amount of broth, otherwise, if it is too soft, a little more breadcrumbs. Wrap the dough in plastic wrap, letting it rest for at least 2 hours at room temperature 8. This will make the mixture more compact and prevent the passatelli from breaking apart during cooking. After this time, remove the plastic wrap from the dough and place it on a lightly floured work surface, also dust the surface with a little flour and then form the passatelli using the typical iron tool. To obtain them, you will need to press and drag at the same time, this way the elongated dough will come out through the holes. Then detach them with a blade and cut them to 1.5 inches in length 9.
As you form them, place them on a small tray lined with a lightly floured cloth 10. Set the passatelli aside and take care of the apple ragù: clean and chop a shallot 11, wash and dry the apples, then cut them into quarters 12
From these, cut cubes without removing the peel 13. In a saucepan, pour the olive oil, the chopped shallot 14, and the butter 15
Let the shallot wilt over low heat for 4-5 minutes, then add a ladle of broth 16, pour in the apple cubes 17, salt, pepper 18, and cook for 10 minutes over low heat.
In the meantime, bring the meat broth to a boil and add the passatelli 19 cook until they rise to the surface, it will take a few minutes. Meanwhile, the ragù will be ready, turn off the heat and season with half the grated Fossa cheese 20. Drain the passatelli with a slotted spoon directly into the saucepan with the apple ragù 21.
Flavor again with the remaining Fossa cheese, the marjoram leaves 22, and grated lemon zest 23, and serve the passatelli with apple ragù hot 24.