Ingredients with Measurements:
- 1 lb. Ravaggiolo Romagnolo pasta
- 1 lb. fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking spinach and garlic
- Mixing bowl for combining ricotta and Parmesan cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Ravaggiolo Romagnolo pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, combine the ricotta and Parmesan cheese.
5. Drain the cooked pasta and add it to the skillet with the spinach. Toss to combine.
6. Add the ricotta and Parmesan cheese mixture to the skillet and stir until the cheese is melted and the pasta is coated in the sauce.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Ravaggiolo Romagnolo pasta can be substituted with any other type of pasta.
- Fresh spinach can be substituted with frozen spinach.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese, such as feta or goat cheese, for a different taste.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Reserve some of the pasta cooking water to add to the skillet if the sauce is too thick.
- Use a non-stick skillet to prevent the pasta from sticking to the pan.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad or garlic bread.
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta cooking water to the skillet.
Food safety advice:
- Be sure to wash the spinach thoroughly before using.
Food history:
- Ravaggiolo Romagnolo is a type of pasta that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- Savory, cheesy, and slightly garlicky.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
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Region: Italian
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