Capellini Nests with Ricotta and Peas

These creamy pasta nests are a great Easter surprise or a treat for any time of the year.


1/2 pound Capellini (angel Hair Pasta)

1 tablespoon Alessi Extra Virgin Olive Oil

1 egg

1 cup grated Parmesan cheese, divided

2 tablespoons butter

1/2 cup ricotta

1/3 cup cooked peas

Alessi Sea Salt and Ground Black Pepper, to taste



  1. Cook pasta according to package directions. Reserve ¼ cup of pasta water. Drain pasta and toss with olive oil.
  2. Preheat oven to 350 and grease muffin tins. In a large bowl beat egg, ½ cup of Parmesan, and 1 tablespoon butter until smooth. Add pasta and toss until evenly coated. Spoon pasta into muffin tins and mold to form nests. Bake for 20-25 minutes or until nests set.
  3. In a saucepan over medium-low heat, combine the ricotta, peas, reserved pasta water, ½ cup Parmesan, and 1 tablespoon butter. Stir until heated through and season with salt and pepper. Spoon into the capellini nests and serve immediately.