LibreRecipes

Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter

Rating

Calories

520.0

Protein

21.0

Sodium

357.0

Fat

21.0

Mafalde, similar to dried lasagne noodles but not nearly as wide, work well in this dish, as do campanelle, the bellflower-shaped pasta shells.

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

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.