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Nutrition per serving
1040
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Cooked Pulled Pork
6 each Pasta Sheets
2 stalk Celery
6 oz Carrots
1 bunch Rosemary
1 oz Pitted Castelvetrano Olives
¼ cup Cream
½ cup Part-Skim Ricotta Cheese
1 ½ tsp Calabrian Chile Paste
1 oz Salted Butter
¼ cup Grated Parmesan Cheese
1 tsp Vegetable Broth Concentrate
1 each 8-oz can Tomato Sauce
1 oz Garlic & Herb Flavored Butter
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Peel and small dice the carrots. Small dice the celery. Pick and roughly chop the rosemary leaves. Roughly chop the olives. Stack the pasta sheets and cut lengthwise into 1/2-inch-wide pieces; separate carefully. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season.
2
Heat a drizzle of olive oil in a large nonstick pan over medium-high. Add the carrots, celery, and rosemary; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add the tomato sauce, broth concentrate, cream (shake the packet), garlic herb butter, pulled pork, chopped olives, 1/2 cup water (1 cup for 4 servings), and as much chile paste as you like. Cook stirring occasionally and breaking the pork apart 8-10 minutes until combined and the liquid is reduced.
3
Add the prepared pasta to the boiling water. Cook stirring occasionally 1-2 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings), and return to the pot.
4
Add the ragu, plain butter, and half the reserved pasta water to the pot. Cook over medium-high, stirring gently, 1-2 minutes until combined and the pasta is coated, adding more water gradually if needed. Taste and season. Serve topped with the seasoned ricotta and finish with the remaining parmesan.
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Hand Cut Pappardelle & Pulled Pork Ragù (with Olives, Rosemary & Ricotta) is a Pork meal from Blue Apron. One serving provides 1040 kcal, representing about 52 percent of the daily calorie reference point. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
Nutrition per serving
1040Calories
Daily calorie contribution52% of 2,000 cal target
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Strict calorie restriction
Vegans
How to make it
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Peel and small dice the carrots. Small dice the celery. Pick and roughly chop the rosemary leaves. Roughly chop the olives. Stack the pasta sheets and cut lengthwise into 1/2-inch-wide pieces; separate carefully. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season.
Heat a drizzle of olive oil in a large nonstick pan over medium-high. Add the carrots, celery, and rosemary; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add the tomato sauce, broth concentrate, cream (shake the packet), garlic herb butter, pulled pork, chopped olives, 1/2 cup water (1 cup for 4 servings), and as much chile paste as you like. Cook stirring occasionally and breaking the pork apart 8-10 minutes until combined and the liquid is reduced.
Add the prepared pasta to the boiling water. Cook stirring occasionally 1-2 minutes until al dente. Drain, reserving 1/2 cup pasta water (1 cup for 4 servings), and return to the pot.
Add the ragu, plain butter, and half the reserved pasta water to the pot. Cook over medium-high, stirring gently, 1-2 minutes until combined and the pasta is coated, adding more water gradually if needed. Taste and season. Serve topped with the seasoned ricotta and finish with the remaining parmesan.
Hand Cut Pappardelle & Pulled Pork Ragù is a Blue Apron meal
How many calories are in Hand Cut Pappardelle & Pulled Pork Ragù?
Hand Cut Pappardelle & Pulled Pork Ragù contains 1040 kcal per serving, portioned as with Olives, Rosemary & Ricotta.
Which meal service offers Hand Cut Pappardelle & Pulled Pork Ragù?
Hand Cut Pappardelle & Pulled Pork Ragù is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Hand Cut Pappardelle & Pulled Pork Ragù italian?
Hand Cut Pappardelle & Pulled Pork Ragù is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Hand Cut Pappardelle & Pulled Pork Ragù take to prepare?
Hand Cut Pappardelle & Pulled Pork Ragù is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
❓ Frequently asked questions
How many calories are in Hand Cut Pappardelle & Pulled Pork Ragù?+
Hand Cut Pappardelle & Pulled Pork Ragù has 1040 calories per serving.
How long does Hand Cut Pappardelle & Pulled Pork Ragù take to make?+
About 60 minutes, rated medium difficulty, and it serves 2.
Does Hand Cut Pappardelle & Pulled Pork Ragù list its allergens?+
Blue Apron does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
What diets does Hand Cut Pappardelle & Pulled Pork Ragù work for?+
It is tagged Italian.
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