Serve with:
- Cappelletti
- Classic Ravioli
- Corzetti della Valpolcevera
- Corzetti Stampati
- Fettuccine
- Potato Gnocchi Dough
- Strozzapreti
- Tagliatelle
- Tortelloni
Ingredients
- 1 cup (100 grams) raw walnuts
- ½ cup (70 grams) pine nuts
- 1 slice (30 grams) stale white bread, crusts removed
- ½ cup (120 ml) milk, plus more as needed
- 2 garlic cloves, roughly chopped
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon fresh marjoram or oregano, or a few sage leaves, plus more to taste
- ¼ cup (60 grams) full-fat ricotta
- Kosher salt and freshly ground black pepper
- 4 tablespoons (55 grams) unsalted butter, for serving
- 1½ ounces (45 grams) finely grated Parmigiano-Reggiano, for serving
Directions
- Heat the oven to 375°F/190°C. Spread the walnuts and pine nuts on a small foil-lined sheet pan. Toast in the oven until golden and fragrant, watching closely, 8 to 10 minutes.
- While the nuts toast, place the bread in a small bowl. Pour over the milk and soak until soft and saturated, 5 minutes.
- Add the bread (and residual milk), nuts, garlic, oil, herbs, and ricotta to the bowl of a food processor. Pulse until the mixture is well combined and has a coarse-creamy consistency. Scrape down the sides of the bowl and add a splash more milk to loosen as needed. Season to taste with salt and pepper and add more herbs if you’d like.
- Cook your pasta of choice to your liking. Reserve 1 cup (240 ml) of pasta cooking water. In a Dutch oven or large skillet, melt the butter over medium heat. Transfer the pasta to the butter, toss to coat, and turn off the heat. Add half of the sauce, all the Parmigiano-Reggiano, and ¼ cup (60 ml) cooking water to the pasta. Toss vigorously, adding more sauce and cooking water as needed until the pasta is well coated. Divide among bowls and serve, topped with more grated cheese and black pepper.