Ricotta and Spinach Sauce: soft, creamy and enveloping
Food lovers, get ready for an explosion of flavor and delicacy with one of my favorite recipes for a main course that feels like home, tradition, and comfort: the ricotta and spinach sauce! This condiment perfectly demonstrates that you can create something incredibly tasty with simple ingredients and a touch of creativity. The enveloping creaminess of ricotta blends perfectly with the slightly bitter and earthy flavor of spinach. It’s one of those preparations that make you say “how delicious!” at the first taste, a real hug for the palate, ideal for dressing ravioli (which is its perfect match!), gnocchi, or even a simple dish of short or long pasta. Ready to bring to the table a delight that will win over everyone, young and old?
It’s a dish that lends itself to a thousand interpretations, but in its essence remains an ode to the simplicity and authentic taste of the products of our land, especially in this late spring period where fresh spinach is at its best.
Below other delicious sauces:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Fall
- Energy 478.06 (Kcal)
- Carbohydrates 35.31 (g) of which sugars 1.37 (g)
- Proteins 25.29 (g)
- Fat 26.87 (g) of which saturated 12.08 (g)of which unsaturated 5.88 (g)
- Fibers 3.71 (g)
- Sodium 1,061.82 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz spinach (fresh or frozen)
- 7 oz ricotta (sheep's milk, or mixed)
- 1.4 oz Parmigiano Reggiano DOP (or pecorino)
- 1 lemon (zest)
- to taste black pepper
- to taste extra virgin olive oil
- to taste salt
- 6.3 oz pasta
Tools
- Pot a nutritious and tasty condiment, yet light and easily digestible.
- Pan Lagostina Goccia Low Casserole 26 cm, Ceramic Non-stick Coating, Optimal Smoothness, Easy Cleaning, Eco-friendly, Thermo-Signal, Safe, Compatible with Induction
Steps for ricotta and spinach sauce
Let’s start by preparing a tall pot for the pasta where we will bring the water to a boil. Next to it, prepare a saucepan with a drizzle of oil, without turning on the heat. Prepare the ricotta cream: In a bowl, place the well-drained ricotta. Add a pinch of salt, pepper, the parmesan, and if you like, a grating of nutmeg. Work the ricotta with a fork or whisk, to make it creamy and lump-free.
Prepare the spinach: Wash the fresh spinach and boil them in a little salted water for a few minutes, until they wilt. Drain them, squeeze them very well to remove excess water (this is crucial!) and chop them coarsely with a knife. If using frozen spinach, boil them according to instructions, drain and squeeze well. In the meantime, cook the pasta according to package instructions.
Drain the pasta al dente (reserving a ladle of cooking water). Pour the pasta directly into the pan with the ricotta cream. Add some cooking water to make it creamier. Stir gently over low heat for a minute, mixing well so that all the ingredients blend. Plate: Serve your ricotta and spinach sauce immediately with a generous sprinkle of grated Parmigiano Reggiano and lemon zest to taste
Tips, notes, variations for ricotta and spinach sauce
Ricotta: The quality of the ricotta is crucial. Choose it fresh and dry, preferably bought from the deli counter. If it’s too watery, put it in a fine-mesh strainer for an hour before using.
Spinach: Squeeze, squeeze, squeeze! Excess water would ruin the sauce’s consistency.
Nutmeg: Don’t underestimate its power! A pinch of nutmeg in the ricotta enhances the flavors incredibly.
Variations: For extra color and flavor, you can add some halved cherry tomatoes to the sauce.
Variations: For extra color and flavor, you can add some halved cherry tomatoes to the sauce.
