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Pasta con Salsa di Ricotta e Spinaci
Pasta with Ricotta and Spinach Sauce
- Serves
4
as a first course - Difficulty
Easy
- Ready in
30 min
Published 1994
In Emilia-Romagna, lasagne are often layered with a spinach and ricotta mixture instead of a meat sauce. This recipe is derived from the same combination of ingredients, but it is much quicker and simpler to make. The sauce is ideal for egg-pasta, so I chose a new and successful shape: egg-spaghetti.
Ingredients
1 kg 2 lb 375 g 12
Method
- If you are using fresh spinach, remove the stalks and wash the leaves very thoroughly in many different changes of cold water. Put the leaves in a saucepan without any water (the water that clings to the leaves is enough) and cook until tender. As soon as the spinach is cool, squeeze out all the liquid with your hands and chop finely. If you are using frozen spinach, just t
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