Pappardelle pasta with white ragù


Leonardo Pellacani

Serve 1

Cook the pappardelle in boiling salted water. In a pan, add the chicken and veal ragù and warm it up on the stove with some rosemary. Drain the pappardelle and toss in the sauce with a little Parmigiano Reggiano cheese. Garnish with a sprig of rosemary and serve.

Il nostro chef Leonardo Pellacani ci mostra come preparare un piatto di pappardelle condite col nuovo Ragù bianco Evolution.

Buon appetito!