Fusilli With Spinach Ricotta Recipes

FUSILLI WITH SPINACH AND RICOTTA

Steps:

• bring a large pot of water to boil.
• add kosher salt and pasta, cook until aldente.
• meanwhile add olive oil to skillet.
• add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
• mix ricotta, cream, nutmeg in a small bowl.
• stir into spinach and add butter.
• reduce heat and simmer 5 minutes.
• reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
• drain pasta, add sauce and toss.
• top with grated parmigiano reggiano, serve.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE

Steps:

• Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente- tender but firm- about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.

FUSILLI WITH SPINACH AND RICOTTA PESTO

Steps:

• Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
• Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
• Immediately run the garlic under cold water; remove from skewer, peel, and mince.
• Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
• Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
• Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
• Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
• Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
• Divide among 4 warmed bowls and serve immediately.

ZAVIOLI WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
• Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
• Slice zucchini lengthwise into strips using a mandoline.
• Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
• Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
• Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.