Up next in 10
White Sauce Eggplant Pasta – So Creamy, So Delicious!
21K views
Feb 19, 2025
Looking for a comforting and creamy pasta dish? This Eggplant and Ricotta Pasta is the perfect recipe for you! Made with tender eggplant, rich ricotta cheese, and a silky smooth sauce, this Italian-inspired dish is quick and easy to prepare. Whether you're cooking for a busy weeknight or a special dinner, this creamy pasta will satisfy your cravings. Watch the video to learn how to make this delicious, satisfying meal step by step! Ingredients include: Eggplant, ricotta cheese, garlic, basil, and pasta – all in one easy-to-make dish! Don't forget to like, comment, and subscribe for more delicious recipes!
View Video Transcript
0:01
Hello everybody
0:02
Today we got a big delicious pasta with egg plate and ricotta cheese
0:08
First thing we got to start to chop the garlic. And the way I do, I do like this
0:13
I chop like that. It's flat like this with a knife it can chop much better
0:21
It's enough like this. Now we got a nice and beautiful egg play over here, the mail
0:27
Everybody knows it gets a male of this. this and we stand the chop they're clean now I take it out this piece over here
0:34
I take it out over here and we slide now look a beautiful nice you see the mail
0:51
what happened you know got not too much seeds okay you everybody can see this
0:57
Okay, now we start to cut the egg plane and we call it F inch cube
1:05
Everybody see, I know, put salt and I don't take the skin out, and I have no pillow
1:12
Now, you see the play a nice look. So you put salt, this one, it comes mush, mush, all water inside
1:21
And this an anolite. If the skin, it's delicious. The skin I like so much for me
1:29
But you want to take the skin out? It's okay. Take the skin out
1:34
And for me, it's a not bitterer of. And all the vitamin is on the skin
1:40
And this, everybody knows, you eat the fruit, everybody tore away the skin
1:44
No, I ate the first thing. I eat the skin. And we do the rest, everything the same
1:50
Like I did the frost piece. Okay, now we put the gas sand on the spots
1:56
I got to put oil, over here we got softened apple. And let's put oil, oil, the olive
2:05
Okay, now the time the oil, it warm up, we got the water over here, boil
2:12
And let's put salt. And I put three teaspoon salt It got a lot of water over here And I like sea salt I use sea salt all the time Now the taste is the oil is ready I do all the time
2:29
You see? And the oil is ready. And let's put now the egg plate inside
2:41
You see? I'm nice. The oil is smell so good. And this oil I use
2:48
This oil I use, it's the check. Okay, now I need a little bit more oil, okay, see
2:57
That way the egg plate takes everything, but not too much, only..
3:05
That's all. You see, when the egg plate, when you know got to soak with the salt
3:12
you see a nice thing? This is like a sponge. It's why I keep over here, the sponge, the shoulder, everybody
3:20
See? They stay the same. You know, go mush, mush, mush. Okay, now we got to cook the pasta, pen
3:31
And when you cook the pasta, the pasta, you need a lot of water
3:37
That's why we use a lot of water. Okay, now the pasta boil nice, and I use not garlic
3:45
because this he cook already half, and the other half I want to cook
3:49
with the garlic. Let's put the garlic. The garlic now, it gives a really, really good taste
3:58
Okay, now everybody said, Pasquale, you miss something. No, no, no, no, no
4:02
My only baby, the flag at the pepper, I use all the time
4:07
I use a flag or fresh longer Italian pepper. But we use
4:12
flag at the pepper. give a really good taste. Okay, now we give a nice turn on this. Now when you do this
4:24
make sure don't know the water, okay, you need water. Now I take out a little water
4:30
that I need this, the mix of the ricotta, and you do mix all together. And I'll leave
4:38
on the side now that it cool off a little bit Because you put too hot the ricotta it comes Pegorino cheese Okay now the egg plate got to cook a little more and now it time I put a little salt not too much like this and I use black pepper
5:04
All right, and we give a nice turn on this, I put salt and black pepper
5:11
Look a beautiful look this egg piece. nice now when the pasta is cooked we put right over here okay now we gotta make a
5:20
delicious sauce with a ricotta and put a little salt okay and we use a black
5:31
pepper all right and now we start the mix the ricotta and the salt and the
5:44
black pepper. Now we need the cheese and we pour cheese. This is pecorino cheese
5:53
Now this is a mix together. We got the pasta water. The mix together, we make a little more
6:02
liquid and let's put a little bit on time and look how beautiful look now this
6:10
Now we got a nice fresh base of my house over here
6:14
I got the plants and we put right inside the eggway over here and give a really good test
6:21
Okay, now the pasta is I'll damp and let's put right over here, turn the gas off
6:30
and I pick it up, but I'll leave a little water can eat for the pasta
6:37
Okay, and so I need more water I can pick up for the pasta
6:43
for the pasta. But so you drain the pasta, make sure to leave the water on the side
6:50
And we got to mix really good another pasta with the egg plate over here. Ah! Ooh! Ooh
7:03
Okay, now we need the water. And let put one It took we mix it again oh now
7:20
it looks beautiful look there and now gets a little bit more wet
7:26
you can flip it again now we got the gas alo that I got to pour the ricotta
7:34
okay let's put this yeah I'll put like this no water bag
7:41
I wash this with the pasta you got a lot of ricotta over there
7:46
after this I'll wait to eat this look that and not this pasta
7:56
And now this pasta. What are you making a bowl for yourself already
8:06
Yeah, this is for me. You see now? I want to clean up everything
8:12
It got a lot of ricotta. A little water. Okay
8:24
And look at that. Okay, now you got to cook a little bit more
8:32
And now it's time the taste. It's look delicious. Oh, little pecorino cheese on the top
8:48
And we got the basil. Okay, now. Okay, now it's time the test. Mmm. Mmm
9:07
And what I need, little salute, cingin, everybody. Chin chinti, salute
9:18
And we see next time. This dish you make after everybody got to say
9:24
say, thank you very much, Pasqua. It's really, really good. Chin Chin
9:31
salute, and thank you so much. Thank you
#Cooking & Recipes
#Cuisines
#Food
#Grains & Pasta