Recipe by kiwidutch
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!
Top Review by MarraMamba
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
- 1 (15 ounce) container part-skim ricotta cheese
- 1⁄3 cup finely grated parmigiano-reggiano cheese (1 oz)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon salt
- 1 lb mafalde noodles, each noodle broken into thirds or 1 lb campanelle pasta
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1⁄3 cup pine nuts, coarsely chopped (1 3/4 oz)
Directions See How It's Made
- 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.