Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter Recipe

Name: Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups); 1/3 cup finely grated Parmigiano-Reggiano (1 oz); 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh sage; 1/2 teaspoon coarsely ground black pepper; 1/2 teaspoon salt; 1 lb mafalde noodles, each noodle broken into thirds, or campanelle pasta; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1/3 cup pine nuts (1 3/4 oz), coarsely chopped

Servings: persons

1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups)
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 lb mafalde noodles, each noodle broken into thirds, or campanelle pasta
3 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup pine nuts (1 3/4 oz), coarsely chopped

1
Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
2
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
3
Reserve 1 cup pasta cooking water, then drain pasta in a colander.
4
While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides.
5
Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
6
Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat.
7
Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine.
8
Thin with some of remaining reserved cooking water if necessary.
9
Serve immediately.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups), 1/3 cup finely grated Parmigiano-Reggiano (1 oz), 3 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh oregano, and more.

Yes, Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter

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