Fusilli works best here, but a short, ridged pasta like penne rigate would also work well.
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This pasta basically tastes just like the traditional spinach-ricotta ravioli inside out, and is much faster to make. It seems like it would appeal to children (past the "ick-- green stuff" phase), but has an appealing, comfort food quality for adults with nice fresh ingredients. Following the previous reviewer's advice, I used this amount of sauce for 8 oz. pasta, which made a very tasty but somewhat decadent dish (I wouldn't want to use less spinach, but could definitely get away with less cream/ricotta.) I made two other changes, chopping the spinach (because i dislike stringy, large pieces of cooked spinach), and pureeing the ricotta and half/half with an immersion blender, which made a smoother base than straight up ricotta, which i preferred. The resultant sauce looked more like spinach alfredo than the drier version pictured. I will do all of these things again next time, though i will reduce the ricotta/half and half portion by perhaps a third, and stretching it with pasta water, which I anticipate will be healthier but fairly similar.
This sauce is wonderful recipe that needed a couple of tweaks. I felt it needed a flavor boost and added a generous tablespoon of prepared basil pesto at the end. I also found it a bit on the dry side and added some of the pasta water and more half and half. The sauce is not enough to cover a full pound of pasta, so double the sauce, or cut the pasta amount in half.I seared scallops and served them ontop of the pasta...it was both beautiful and delicious.
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