Pappardelle stuffed with Wild Boar Ragù paired with Cecchi Chianti Classico

Wild boar sauce and tagliatelle are an absolute must, but have you ever tried stuffing the pasta for an even more impressive result?

Pappardelle and wild boar sauce are an absolute staple in Tuscan cuisine, but why not try something different and stuffing the fresh pasta with the sauce? 

Follow chef Sara Lai, and in under 15 minutes you can learn how to make this original first course, which will impress everyone at the table!

Come taste the perfect wine pairings Chef Sara Lai and Filippo Bartolotta, fine wine expert, propose. 

The choice of the day is a Chianti Classico by the Cecchi wine estate - perfect wine pairing for lovely boar sauce. 

Today wine expert Filippo Bartolotta and Chef Sara Lai are attempting something which might seem impossible!

Pappardelle stuffed with Wild Boar Ragù:

Ingredients for 4 servings

For the wild boar ragout

  • 500 g wild boar meat
  • 1 large carrot
  • 1 large onion
  • 2 celery ribs
  • Garlic clove
  • laurel - rosemary and sage

For the Pappardelle

  • 200 gr of semolina
  • 2 eggs

‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta

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