Ruffled Pasta with Herbed Ricotta and Pine Nut Brow

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions