RUFFLED PASTA IN HERBED RICOTTA AND PINE NUT BROWN BUTTER
We love our pasta, and I have been making this from years. Originally from Gourmet, sometime back in 2002, I found this and have not stopped making it since, especially around the holiday season and special events. NOTE: Mafalde, similar to dried lasagne noodles but not nearly as wide, work well in this dish, as do campanelle, the bellflower-shaped pasta shells Trust me, this ROCKS!
Provided by kiwidutch
Categories Brunch
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
- Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
- Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat.
- Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine.
- Thin with some of remaining reserved cooking water if necessary. Serve immediately.
Nutrition Facts : Calories 837.4, Fat 39, SaturatedFat 15.1, Cholesterol 158.4, Sodium 571.8, Carbohydrate 89.7, Fiber 4.8, Sugar 3, Protein 33.4
RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER
Steps:
- Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
- Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.
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