I came out with this recipe on a day when I was feeling like having a good portion of Italian home made ravioli but it was too late to prepare them, even if I had all the ingredients.
The texture and taste of these spaghetti are absolutely incredible so I have now done this pasta dish many times. The only advice I have to give you is to keep aside a lot of the cooking water of the pasta, so the creaminess of the ricotta, combined to the starchy water will create the same silky texture you have when using cream… but without the calories!
SERVES: 3 people
KITCHEN TO TABLE: 20 mins
Use this handy interactive list to keep track of the ingredients you still need for this recipe!
- 300gr spaghetti pasta
- 100gr good Italian ricotta cheese
- 400gr frozen leaf spinach
- 30 + 20gr Parmesan cheese
- A mug of the starchy water where you cooked your pasta
- 1 large pan
- 1 frying pan
- Stick blender
- Pasta drainer
- Take your spinach out of the freezer, place them in a frying pan on a medium heat without any oil, adding only a bit of salt
- When your spinach are completely defrosted and have lost all their water, remove them from the heat and, using the blender, make a purée out of them whilst leaving them in the pan
- Bring a large pan of water to the boil, add some salt and, when dissolved, add the spaghetti. Let them cook according to the packet instructions
- While your pasta is cooking, place your frying pan with the spinach purée on a very gentle heat and add the ricotta cheese, stirring until perfectly incorporated to the spinach. Add to this creamy sauce 30 grams of grated Parmesan cheese and once you obtain a homogeneous sauce, remove the pan from the heat.
- Once your pasta is cooked, drain it keeping a side a mug of the cooking water
- Place your drained pasta in the pan containing the spinach and ricotta sauce and mix well, adding as much cooking water as needed in order to have a glossy and smooth finish to the pasta
- Serve it immediately with some grated Parmesan cheese on top