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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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