Pasta con Salsa di Ricotta e Spinaci

Name: Pasta con Salsa di Ricotta e Spinaci (Pasta with Ricotta and Spinach Sauce)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 1 kg (2 lb) fresh spinach, or 375 g (12 oz) frozen leaf spinach, thawed; ⅛ teaspoon grated nutmeg; 250 ml (8 fl oz) full-fat milk; 75 g (3 oz) butter; 1 kg (2 lb) fresh spinach, or 375 g (12 oz) frozen leaf spinach, thawed; salt and pepper; 300 g (10 oz) egg-spaghetti; 50 g (2 oz) parmesan cheese, grated; 150 g (5 oz) ricotta cheese; salt and pepper

Pasta with Ricotta and Spinach Sauce

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
30 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

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) fresh spinach, or 375 g (12

Europe
Italy
Emilia-Romagna
Starter
Main course
Mediterranean
Vegetarian
Pasta

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