Brown Butter Stuffed Penne

Posted on July 11, 2011

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Noodles, filling,
and herbs can be altered according to preference.

Filling:
15 oz. ricotta cheese
1/2 cup
mozzarella cheese, shredded
1 egg
1 teaspoon salt
2 tablespoons of
basil (or herbs on hand)
zest of half a lemon

1 box
penne shells
8 Tbsp. butter
1 teaspoon salt
1 Tbsp. aged balsamic
vinegar
2 to 3 bunches of cilantro or arugula
parmesan cheese to
top

Mix ricotta cheese, egg, and salt until smooth. Shred and add
mozzarella cheese. Add herbs and zest of lemon and stir until everything is well
incorporated.

Boil lightly salted water for noodles.

Add a few
spoonfuls of filling to a ziplock bag. Cut the tip of in the corner, just
barely. Squeeze the filling into the uncooked penne shells. Some of the
cheese from the ends of the noodle with seperate and float in the water, but
it’s fine because most of the filling will stay in the noodle. Add noodles to
boiling water and cook according to box instructions. (*Filling can be added to
noodles after they are cooked instead of before, if you’d rather do it this
way.)

Brown tablespoons of butter in a skillet on medium heat. Remove
from heat and let cool for a minute and then add salt and balsamic vinegar. Add
lemon zest and whisk until well incorporated. Now add the cooked penne noodles
and lightly toss. Add arugula or cilantro and toss. Transfer to bowl and top
with paremesan cheese.

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Posted in: Main Entree