Rigatoni with Creamy Ricotta and Spinach (Rigatoni e Spinaci)

Name: Rigatoni with Creamy Ricotta and Spinach (Rigatoni e Spinaci)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ pound Fresh buffalo, cow, goat, or whole milk ricotta cheese or Robiola cheese, plus 2 tablespoons for serving; 3 tbsp Extra virgin olive oil, divided; 1 tsp Apple cider vinegar; 1 tsp Salt; 1 tsp Crushed black pepper, plus more for serving; 2½ ounces Washed fresh baby spinach, cut into chiffonade; 8 ounces Rigatoni pasta; 2 tbsp Freshly grated parmesan cheese

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Rigatoni with Creamy Ricotta and Spinach (Rigatoni e Spinaci)

Ingredients

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½ pound Fresh buffalo, cow, goat, or whole milk ricotta cheese or Robiola cheese, plus 2 tablespoons for serving3 tbsp Extra virgin olive oil, divided1 tsp Apple cider vinegar1 tsp Salt1 tsp Crushed black pepper, plus more for serving2½ ounces Washed fresh baby spinach, cut into chiffonade8 ounces Rigatoni pasta2 tbsp Freshly grated parmesan cheese

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Instructions

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Step 1

Mix the ricotta with a blender (or by hand with a whisk), with 2 tablespoons of olive oil, vinegar, salt, and pepper, until you get a yogurt-like consistency. If it is not soft enough, mix in 1 to 2 tablespoons of warm water.

Step 2

In a large bowl, stir the spinach into the ricotta mixture and set it aside.

Step 3

In a large pot of salted water, cook pasta according to package directions for al dente pasta. Scoop some pasta cooking water out of the pot with a heatproof measuring cup, then drain the pasta. Combine the pasta with the ricotta and spinach mixture in the bowl.

Step 4

Stir in the parmesan cheese, adding some of the reserved pasta water, if needed, to smoothly mix the parmesan with the pasta and ricotta.

Step 5

Divide the pasta into two serving dishes, top each with a tablespoon of ricotta and some freshly ground black pepper, and serve.