Ruffled Pasta in Herbed Ricotta and Pine Nut Brown Butter
Indulge in the luxurious flavors of Ruffled Pasta in Herbed Ricotta and Pine Nut Brown Butter, a dish that’s as elegant as it is comforting. This recipe pairs beautifully textured ruffled pasta, such as mafaldine, with a creamy, herb-infused ricotta sauce highlighted by fresh parsley, basil, and a bright hint of lemon zest. The magic happens with nutty, golden-brown butter studded with toasted pine nuts and lightly sauteed garlic, creating a rich and aromatic coating for the pasta. Quick enough for a weeknight dinner but impressive enough for entertaining guests, this 35-minute recipe is a true celebration of simple ingredients elevated to gourmet status. Garnish with freshly grated Parmesan and chopped herbs for a stunning finish that’s sure to delight. Perfect for fans of Italian-inspired pasta dishes!
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Ingredients
- 12 oz Ruffled pasta (e.g., mafaldine or reginette)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, freshly grated
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 4 tbsp Unsalted butter
- 3 tbsp Pine nuts
- 2 cloves Garlic, finely minced
- 1 tbsp Olive oil
- 0.5 cup Reserved pasta water
Directions
Step 1
Bring a large pot of salted water to a boil. Add the ruffled pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.
Step 2
In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, parsley, basil, salt, and black pepper. Stir until smooth and well mixed, then set aside.
Step 3
In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Step 4
Add the butter to the skillet and let it melt. Continue to cook until the butter begins to turn golden brown and releases a nutty aroma, about 3-4 minutes.
Step 5
Stir in the pine nuts and toast them in the brown butter for 2-3 minutes, until they are golden and fragrant. Be sure to stir frequently to avoid burning the nuts.
Step 6
Reduce the heat to low and add the cooked pasta to the skillet, tossing to coat it evenly in the brown butter and pine nut mixture.
Step 7
Add the herbed ricotta mixture to the skillet, stirring gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Step 8
Taste and adjust seasonings if necessary, adding more salt or pepper if needed.
Step 9
Transfer the pasta to serving dishes, garnish with additional chopped parsley or basil, and sprinkle with extra Parmesan if desired.
Step 10
Serve warm and enjoy!
Nutrition Facts
| Serving size | (947.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2841.3 |
| Total Fat 143.6g | 0% |
| Saturated Fat 70.3g | 0% |
| Polyunsaturated Fat 10.0g | |
| Cholesterol 369.6mg | 0% |
| Sodium 4443.7mg | 0% |
| Total Carbohydrate 283.1g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 8.5g | |
| Protein 122.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2452.6mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1115.8mg | 0% |
Source of Calories