Go Back

Papperadelle Pasta with Wild Garlic and Cheese

Author: Christiann Koepke

Ingredients

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

    Serves 8

    • 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

    Instructions

    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.