A Modern Italian Dish: White Bean & Ricotta Ragu Bianco over Pappardelle Pasta

Join me on a journey through the world of aromatic Italian cuisine, as we explore the delectable White Bean & Ricotta Ragu Bianco, a modern twist on a classic dish. You’ll experience the ultimate gastronomic pleasure with my must-try version of Ragu Bianco!

Made with ground Italian turkey sausage, Cannellini beans, and creamy Ricotta cheese, this dish packs a punch of richness without the lengthy cooking time.

The blend of bright lemon and rich cream, along with a splash of white wine and lemon juice, makes for a mouthwatering delight. Serve it up on a bed of hearty Pappardelle pasta, perfect for a comforting dinner or special gathering.

For those who prefer vegetarian options, this dish can be easily altered by swapping the ground meat for crumbled tofu or Tempe.

Click Here to Print Recipe

Ingredients

2 Tbsp butter

1 lb Papperadelle pasta

8 asparagus stalks, trimmed & cut into 1inch pieces

3 roma tomatoes, diced and drained of juice & seeds

8 oz brown or Porcini mushrooms

1 large leek, washed and trimmed, sliced thin

1/2 cup Parmigano Reggiano, grated

2 cups arugula, lightly packed

1 lb mild Italian turkey sausage

1 1/2 cups whole milk

1/2 cup white wine

3 large garlic bulbs, minced

1 tsp lemon juice

1 tsp garlic powder

1/4 tsp cayenne

2 sprigs fresh oregano

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 cup white bean puree (see below for recipe)

1 cup whole milk Ricotta

Crème Fraîche, for garnish

Directions

In a medium size bowl, mix together the white bean puree and the ricotta, season to taste with salt and pepper, set aside.

Bring 4 quarts water to a boil in a large pot for the pasta. Stir in 2 tablespoons Kosher or sea salt and the pasta and cook, stirring often, to keep the pasta from sticking together.

Reserve 1 cup of the pasta cooking water. Drain the pasta about 3 minutes before recommended cooking time and set aside.

Add 1 tsp olive oil and the butter to a 12-inch skillet. once butter has melted, add and sauté leeks over medium-low heat, stirring occasionally, until leeks have softened, about 4 to 5 minutes.

Stir in garlic, salt, oregano, rosemary, thyme, and pepper and cook until fragrant, about 30 seconds.

Add the ground sausage and cook for 1 minute, breaking the meat into small pieces. (Some of the sausage will still be pink )

Stir in 1/2 cup of the milk, 1/2 cup of water and bring to a simmer, breaking up the meat into small pieces, until most of the liquid has evaporated and the meat begins to sizzle, about 10 minutes or so.

Bring the heat up to medium and continue to simmer, then add mushrooms and asparagus stalks (minus the tops). Stir in the rest of the milk, scraping up any browned bits.

Add the tomatoes, asparagus tops, bean and ricotta puree, salt, pepper, garlic powder, and cayenne.

Bring to a simmer over medium-high heat, then reduce heat to medium and simmer until the sauce is thickened but still moist, 12 to 15 minutes.

Stir in the wine and simmer until the flavors are blended, about 5 minutes.

Add a little of the pasta to the pot with the sauce and 2 tablespoons of the pasta water until well combined.

Stir in the arugula and lemon juice, then add the remaining pasta and cooking water as needed to loosen the sauce.

Season with salt and pepper to taste and serve immediately with grated Parmigiano Reggiano and a dollop of creme fraiche.

Buon Appetito!

Simple White Bean Puree

Click Here to Print Recipe

1 Tbsp oil

1 150z can cannellini beans , drained and rinsed well

Vegetable stock

Use a white bean of choice, you can use canned or dried. If using dried make sure to soak and cook until very soft (almost falling apart).

Canned is very convenient but check the ingredients and look for unsalted, rinse them well before using.

BLEND until the puree is smooth and creamy, adding a little vegetable stock as desired to create a smooth consistency.

A Brief History:

Discover the rich and flavorful history of ragu, from its tomato-based origins to its modern-day masterpieces.

Ragu bianco, also known as white ragu, is a traditional Italian dish that originated in the noble class. Initially, beef, pork, or game meat was stewed, and the deeply savory cooking liquid was used to dress pasta as one course. The meat was later carved and served on a platter for another course.

Over time, this style of eating became popular among the less noble classes, who utilized smaller and more affordable cuts of meat. The use of white wine, dairy, and the absence of tomatoes in the sauce are what sets ragu bianco apart from its more commonly known red sauce counterpart.

In conclusion, the white bean and ricotta ragu bianco is a perfect representation of the evolution of traditional Italian cuisine. Its history, combined with modern-day twists, makes it an unforgettable dish that you don't want to miss.