Spinach Torchietti with Baby Spinach and Ricotta
By @kellysalwayscooking
Adapted from America’s Test Kitchen
Serves 4
Ingredients:
Instructions:
Whisk one cup of the ricotta with one tablespoon of the olive oil, 1/8 tsp of pepper, and 1/8 tsp of salt in a medium bowl until smooth. You may need to add a little more olive oil to get a smooth consistency. Set aside.
Bring a pot of salted water to a boil. Cook torchietti for 2 minutes and 30 seconds; add spinach to the pot and cook for 30 seconds more. Drain, reserving one cup of the pasta water, and return to the pot.
While the pasta is cooking, heat olive oil in a saute pan; add garlic, nutmeg, and cayenne. Cook over medium low heat until garlic becomes fragrant and starts to turn golden, about one minute, then remove from the heat. Whisk in the remaining ricotta, lemon zest, lemon juice, heavy cream, and 3/4 tsp salt until smooth.
Add the ricotta-cream mixture and the grated parmigiano reggiano to the pot with the pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened and coats pasta, about 2-4 minutes, adjusting consistency with reserved pasta water as needed. Serve with a dollop of the whipped ricotta and more grated parmigiano reggiano.
Adapted from America’s Test Kitchen
Serves 4
Ingredients:
- 1 lb. spinach torchietti
- 12 oz. ricotta impastata
- 3 tbsp extra virgin olive oil
- 8 oz. baby spinach
- 4 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- zest of one lemon
- juice of one lemon
- 1/4 c heavy cream
- 4 oz grated parmigiano reggiano
- salt and pepper
Instructions:
Whisk one cup of the ricotta with one tablespoon of the olive oil, 1/8 tsp of pepper, and 1/8 tsp of salt in a medium bowl until smooth. You may need to add a little more olive oil to get a smooth consistency. Set aside.
Bring a pot of salted water to a boil. Cook torchietti for 2 minutes and 30 seconds; add spinach to the pot and cook for 30 seconds more. Drain, reserving one cup of the pasta water, and return to the pot.
While the pasta is cooking, heat olive oil in a saute pan; add garlic, nutmeg, and cayenne. Cook over medium low heat until garlic becomes fragrant and starts to turn golden, about one minute, then remove from the heat. Whisk in the remaining ricotta, lemon zest, lemon juice, heavy cream, and 3/4 tsp salt until smooth.
Add the ricotta-cream mixture and the grated parmigiano reggiano to the pot with the pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened and coats pasta, about 2-4 minutes, adjusting consistency with reserved pasta water as needed. Serve with a dollop of the whipped ricotta and more grated parmigiano reggiano.
