Ruffled Pasta in Herbed Ricotta and Pine Nut Brown Butter

“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.

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