Mushroom Ragout With Herbed Ricotta & Pappardelle Recipe
Recipe By EatingWell
This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.
Ingredients For Mushroom Ragout With Herbed Ricotta & Pappardelle Recipe
3 tablespoon Extra virgin olive oil
1 pound Mixed mushrooms, such as maitake, shiitake, oyster and/or cremini, trimmed and halved
1 Medium Onion, Chopped
3 Cloves garlic, grated, divided
1 teaspoon Chopped Fresh Thyme
1 tablespoon Tomato paste
0.75 teaspoon Salt
0.5 teaspoon Ground pepper, divided
0.25 cup Dry white wine
1 can No salt added diced tomatoes
0.5 cup Part Skim Ricotta Cheese
0.25 cup Chopped fresh herbs, such as tarragon and/or parsley, plus more for garnish
Nutrition value
475
calories per serving
17 g Fat28 g Protein48 g Carbs48 g FiberOther
Current Totals
17 g Fat
28 g Protein
48 g Carbs
48 g Fiber
MacroNutrients
Carbs
48 g
Protein
28 g
Fiber
48 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
242 mg
Iron
16 mg
Vitamin A
316 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
81 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
4 mcg
Magnesium
228 mg
Manganese
3 mg
Phosphorus
904 mg
Selenium
7 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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