RECIPE : SAUCE RATATOUILLE, RICOTTA FILLING

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The time of the squash has finally arrived! And also, the return of comforting dishes has come as well. We offer you a vegetarian recipe (also ecological!) of pasta sauce ratatouille with butternut squash.

RECIPE : SAUCE RATATOUILLE, RICOTTA FILLING

For 4 servings

Ingredients :

Ricotta filling
1 cup (250 mL) Ricotta cheese
1/2
teaspoon rind 1 tsp. Finely chopped chives
Salt and pepper to taste

Sauce ratatouille
400 g of macaroni
2 tbsp. (30 ml) olive oil
3 chopped shallots
2 cloves garlic, minced
2 sprigs of thyme stripped
1 lemon juice
1 courgette, diced 1 cm
1/4 butternut squash, diced 1 Cm
1 red pepper, diced 1 cm
1 can of crushed tomatoes (796 ml)
½ tsp. (2.5 mL) salt
1 tbsp. (5 mL) pepper
2 tbsp. (10 ml) sugar
10 leaves of basil chiselled

P.S: Reduce your ecological footprint: Focus on organic and local ingredients!

Method :
1. In a bowl, combine ricotta, lemon zest, chives, salt and pepper. Book in the fridge.
2. In a saucepan, bring salt water to a boil and cook pasta, drain and set aside.
3. In a large, hot, oiled pan, sweat shallot, butternut squash cubes, thyme, oregano and garlic over medium heat for 5 minutes.
4. Add zucchini, pepper and continue cooking for 5 minutes.
5. Add canned tomatoes, salt, pepper, sugar and simmer for about 15 minutes.
6. Place a tablespoon of the ricotta mixture on a plate and cover with pasta.
7. Add the basil to the ratatouille and pour over the pasta.

Enjoy your meal!

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