1 lb Dried high quality pasta
2 cups Sheeps milk ricotta
1 cup Parmesan, grated
1 cup Milk
1 Tbsp Honey, high-quality
1 cup Pine nuts or almonds, toasted
½ cup Zante currants
6 Shallots, sliced
3 Tbsp Olive oil
1 cup Parsley, fresh, whole leaves
1 Lemon, zest and juice
¼ tsp Cinnamon, ground
1 cup Castelvetrano green olives, pitted ad quartered
2 Tbsp Marjoram leaves, fresh
1 tsp Chili flakes
Cook pasta in well-salted boiling water until just al dente. Drain pasta and rinse under a cold tap. Shake off excess water and set aside.
Combine the rest of the ingredients in a medium-sized bowl. Mix well with a wooden spoon. Taste for seasoning. Add kosher salt and fresh black pepper to taste.
Add the pasta to the ricotta mix and combine gently, but thoroughly. Taste for seasoning, keeping in mind the addition of pasta to the ricotta mix will necessitate the need for more seasoning. Use your best judgment.
Transfer the kugel mixture to a casserole dish that comfortably fits the kugel mix. The kugel mixture should mound nicely over the top of the dish, like a grassy knoll. Sprinkle the rest of the nuts over the top and bake for 30 minutes at 350° F, until the top is nicely browned.