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Eggplant Ragu Barilla Heart Shaped Love Pasta with Whipped Ricotta

Eggplant Ragu Barilla Heart Shaped Love Pasta with Whipped Ricotta

This dish combines the flavours of eggplant, carrot, tomato, and balsamic vinegar to create a memorable date night dinner.

1 hours 50 minutes total

Experience an abundance of flavours in this decadent Eggplant Ragu with Whipped Ricotta recipe. This vegetarian pasta dish is comforting for the chilly months. Make it with Rigatoni, Pappardelle or any Barilla pasta shape you have on hand if you don't have Barilla Heart Shaped Love Pasta!

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Date Night and Wine Pairings

Recipe Collection Page: Date Night and Wine Pairings: en-ca

Ingredients

Serves 4

1 box Barilla Heart Shaped Love pasta
2 eggplants
1 whole bulb garlic
1 yellow onion, cut into large 1-inch pieces
2 celery stalks, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
3 tbsp olive oil
1 pinch red pepper flakes (optional)
2 tbsp tomato paste
1 can (796ml) crushed, peeled tomatoes
3/4 cup red wine
1 1/2 tsp dried oregano
1 handful fresh basil, sliced
1 tbsp balsamic vinegar
1 container (400g) ricotta
1 tbsp milk or pasta water

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Chef's tip

This recipe can also be made using Barilla Penne Rigate pasta or any short pasta shape.

Step 1

Preheat oven to 400°F. Place eggplants on a baking sheet and poke holes in the flesh with a fork. Cut top of the garlic bulb and cover with foil. Bake in oven for 45 minutes to 1 hour or until eggplant is tender.

Step 2

In a food processor, chop onion (1-inch pieces), celery (2-inch pieces), and carrots (2-inch pieces).

Step 3

In a large pot over medium heat, add 3 tbsp of olive oil and sauté chopped vegetables. Cook while stirring for 5-6 minutes. Season to taste.

Step 4

Add 2 tbsp tomato paste and a pinch of red pepper flakes (optional) to the vegetables.

Step 5

Deglaze with ¾ cup of red wine and let it reduce.

Step 6

Add the crushed tomatoes and 1 ½ tsp of dried oregano. Season again. Bring to a boil, reduce to low heat, and simmer for about 25-30 minutes.

Step 7

Remove skin from the 2 eggplants and garlic. Finely chop, then add them to the sauce.

Step 8

Incorporate 1 tbsp of balsamic vinegar and a handful of sliced fresh basil. Continue to simmer over low heat.

Step 9

Clean your food processor and then add the ricotta, 1 tbsp of milk or pasta water and season well. Mix until you get a creamy texture and set aside.

Step 10

Meanwhile, cook the Barilla pasta according to the instructions on the packaging, but 1 minute less.

Step 11

Transfer the cooked pasta into the sauce with ½ cup to 1 cup of pasta water.

Step 12

Serve into bowls. Garnish with whipped ricotta, a drizzle of olive oil and fresh basil.