Mario Batali's Corzetti with Green Ricotta

Mario Batali
Servings: 8
1 to 30 min

A recipe that's perfect for busy parents!

  • Ingredients
  • step-by-step directions
Mario Batali's Corzetti with Green Ricotta
  • 8 quarts water
  • 2 tablespoons salt
  • 3 tablespoons marjoram
  • 3 tablespoons oregano
  • 3 tablespoons basil
  • 1/2 cup soft goat cheese
  • 1 cup fresh ricotta (drained)
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup freshly grated pecorino romano (plus extra for sprinkling)
  • 1 1/2 pound corzetti pasta
  • Salt and freshly ground black pepper (to taste)
  • Drizzle of olive oil
  • Bring 8 quarts of water to a boil in a large pasta pot. When the water comes to a boil, add 2 tablespoons salt.  Then drop the corzetti into the boiling water and cook for 1 minutes less than the package instructions indicate.
  • Meanwhile, add the goat cheese, ricotta, nutmeg, 1/2 cup of the pecorino, and a little pasta water in a bowl and mix together until smooth. Chop herbs and add them to cheese mixture. Season with salt, pepper and a drizzle of olive oil.
  • Drain the pasta in a colander, and add it to the bowl with ricotta mixture. Toss like a salad for about 30 seconds, until the pasta is nicely coated, and then sprinkle the top with 4 tablespoons of the remaining pecorino. Serve immediately, with some extra grated cheese on the side.
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