If you’ve been following along on Instagram the last couple weeks, you’ll know that I was pulling together a dinner party with friends at home! During this process of my creating the menu and gathering inspiration from what’s seasonally available at the market, I asked all of you to contribute.
Thanks to you, this papperadelle pasta recipe, with ricotta, wild garlic, browned butter, and parmesan, was brought to life! It was so fun to make it for the dinner first, and then knowing it was a hit, turn around and make it in the studio to share with you.
Getting Quality Pasta Ingredients
As much as I wanted to make homemade pasta for this shoot, I just didn’t have the time so I went to the market and found some fresh hand-made papperadelle and it was a perfect choice! If you can score some fresh pasta for when you make this recipe, it will make all the difference!
If you’re keen on a more filling dish, this would be excellent with the addition of grilled chicken, shrimp or sausage. Feel free to get creative!
Last but not least, this would make an excellent meal for Easter this weekend! Let me know if you end up gathering some friends this Sunday and enjoying this recipe, love to hear!
Papperadelle Pasta with Wild Garlic and Cheese
Browned Butter Sauce
Serves 8 (1/2 cup sauce per portion)
- 6 tablespoons butter
- 2 small shallots, chopped
- 6 tablespoons flour ( gluten free also works great)
- 4 cloves roasted garlic
- 1 pint ( 2 cups) organic heavy whipping cream
- 1 pint ( 2 cups) organic half and half
- 1 1/4 teaspoon salt
- 1/4-1/2 teaspoon pepper
- 12 oz parmesan cheese, grated
Papperadelle Pasta with Ricotta & Wild Garlic
- 3 tablespoons butter
- 2 bunches wild green garlic, chopped in 1/2” sections
- 2 pounds fresh papperadelle pasta
- 1 tub ( approx. 8 oz.) fresh organic ricotta
- micro greens or similar young fresh market greens
- olive oil
- sea salt
For the sauce:
In a medium saucepan, melt butter on medium heat. Add shallots, stir, and allow to keep boiling until a fragrant, nutty smell starts to arise. Immediately lower heat and sift in flour, whisking vigorously to remove any flour clumps that would try and form. When mixture is smooth, add roasted garlic, then milk and cream and salt and pepper. Whisk and turn heat back up to medium. Whisk continually as cream mixture begins to thicken. As soon as the sauce coats the back of a spoon, it’s ready for the final addition of cheese. Add and stir until creamy and smooth. As a final step, blend the sauce in a blender to ensure it’s whipped and creamy. Store in an airtight jar in the fridge for up to 5-7 days.
For the pasta:
In a cast iron skillet, warm butter on medium heat. Add green garlic and sauté’ 3-5 minutes or until just lightly browned. Remove from heat. Cook pasta according to directions on packaging, drain. Warm pasta sauce to desired temperature, making sure to stir constantly on low heat so it does not burn. In a large bowl, toss fresh pasta and sauce. For finishing, you can either plate individually, or take this same concept to a large bowl or dutch oven ( to help retain warmth). On top of pasta and sauce, sprinkle green garlic, ricotta, and fresh market greens. Drizzle with olive oil and sea salt and serve immediately.