This elegant and delicious pasta dish comes from the Emilia-Romagna region of Italy and is a recipe I learned from my mother. It is perfect for a dinner party because it can be prepared ahead of time up to the point when it goes into the oven.
2poundsfresh spinach, stems removed and thoroughly washed or 20ouncesfrozen leaf spinach, thawed
If using frozen spinach skip to step 2. If using fresh spinach, put it in a pot with ½teaspoon salt and just the water that clings to it after washing. Cover and cook over medium heat, stirring occasionally, until very tender, 8 to 10 minutes. Drain the spinach and, when cool