# Filled Pappardelle with Mushroom, Ricotta & Parmesan

Wide ribbons of pasta filled with earthy mushrooms, creamy ricotta, and Parmigiano, finished with a silky Parmesan fonduta.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 4 eggs
- 400 g flour
- 1 pinch salt
- finely chopped mushrooms
- olive oil
- garlic
- salt
- pepper
- ricotta
- grated Parmesan
- cream
- finely grated Parmesan
- raw mushroom slices
- sautéed mushrooms
- fresh parsley

## Instructions

1. Sauté finely chopped mushrooms in olive oil with garlic, salt, and pepper until all the moisture cooks out and the flavor concentrates.
2. Let cool, then mix with ricotta and grated Parmesan until smooth and creamy.
3. Knead the pasta dough (4 eggs, 400g flour, pinch of salt) for 8–10 minutes until smooth and elastic.
4. Rest the dough for 30 minutes, then roll it thin.
5. Pipe the filling in lines along the pasta sheet.
6. Cover with another sheet and seal well.
7. Cut wide ribbons to form filled pappardelle.
8. Boil in salted water until they float (about 1–2 minutes).
9. Warm cream gently and add finely grated Parmesan, stirring until smooth and glossy.
10. Plate the fonduta first, add the pasta, then garnish with raw mushroom slices, sautéed mushrooms, and fresh parsley.

## Tips

- This is one of the easiest filled pasta you can make.
- You're not shaping dozens of pieces, just one long filled ribbon.

## Source

- Original video: https://vm.tiktok.com/ZNRHHVaV2/
- Recipe page: https://www.cliprecipe.com/recipe/ca2f5999-68e4-49bc-8399-a26e341d3618
- Extracted: 2026-03-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt