Ruffled Pasta in Herbed Ricotta and Pine Nut Brown Butter

Total Time
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition


  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. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
  5. Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat.
  6. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine.
  7. Thin with some of remaining reserved cooking water if necessary. Serve immediately.


Most Helpful

I loved this, make sure you use good quality italian pasta and real parmagiannao reggiano - not the kraft or powdered garbage, to get the real flavors of this dish. Simple and delicious

MarraMamba March 04, 2008

This was a good, easy dinner that, although it was tasty, didn't really excite us. I churched it up a little by tossing some steamed asparagus and broccoli with the pasta and butter. And I couldn't resist adding some garlic powder to the cheese mixture. I think if I make this in the future, I will definitely add more garlic powder and maybe play around with the other seasonings to make it more our style.

ksduffster April 01, 2007

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