Ingredients with Measurements:
- 1 pound raviggiolu pasta
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1/4 cup pine nuts
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the raviggiolu pasta and cook according to package instructions until al dente. Drain in a colander and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
4. Add the cooked raviggiolu pasta to the skillet and toss with the spinach and garlic mixture.
5. Add the ricotta cheese, parmesan cheese, salt, and black pepper to the skillet and stir until the cheese is melted and the pasta is coated in the sauce.
6. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly browned.
7. Serve the raviggiolu with spinach and ricotta hot, topped with the toasted pine nuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 25g
- Carbohydrates: 47g
- Protein: 18g
Substitutions for ingredients:
- Raviggiolu pasta can be substituted with any other short pasta shape.
- Pine nuts can be substituted with chopped walnuts or almonds.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use kale or Swiss chard instead of spinach.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
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 sauce if it becomes too thick.
- Use fresh ricotta cheese for the best flavor and texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the raviggiolu with spinach and ricotta in individual bowls topped with the toasted pine nuts.
Garnishes:
- Fresh parsley or basil leaves can be chopped and sprinkled over the top of the dish.
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
- Be sure to cook the pasta and spinach to the recommended temperatures to avoid any foodborne illness.
Food history:
- Raviggiolu is a traditional pasta shape from Sardinia, Italy.
Flavor profiles:
- Creamy, cheesy, garlicky, nutty
Serving suggestions:
- Serve hot as a main dish for dinner.
Related Categories
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Region: Italian