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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Taste and adjust seasonings if necessary, adding more salt or pepper if needed.
Transfer the pasta to serving dishes, garnish with additional chopped parsley or basil, and sprinkle with extra Parmesan if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2453 mg | 189% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
