I have been trying to make some of the recipes from my collection of Cooks Illustrated magazines. Over the years, I have mostly read them but since time was often scarce, I didn’t try too many of them. Now that I have more time, I am pulling them out and seeing what recipes sound interesting. Tonight I made Farfalle with Ricotta and Spinach that was printed int he May-June 2014 issue. I cut back on the quantity since I was only making enough for Paula and myself. Here is what you will need if you want to try it for you and someone else:
- 6 ounces of ricotta cheese
- 2 tablespoons of olive oil
- Salt and pepper
- 8 ounces of farfalle
- 8 ounces of chopped baby spinach
- 2 minced garlic cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon of cayenne
- 1 ounce of heavy cream
- 1 teaspoon of lemon zest
- 2 teaspoons of lemon juice
- 1/2 ounce (1/4 cup) of grated Parmesan cheese
- Whisk 3 ounces of the ricotta, 1 tablespoon of olive oil, 1/4 teaspoon of pepper and 1/8 teaspoon of salt. Set aside.
- Bring water to a boil. Add the pasta and 1 tablespoon of salt and cook until the pasta is al dente. Reserve 1/1 cup of the cooking water. Stir the spinach into the pot with the pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return to the pot.
- Wile the pasta cooks, heat remaining tablespoon of oil, garlic, nutmeg and cayenne in a saucepan over medium heat until fragrant. This should take about 1 minute. Remove the pan from the heat and whisk in the remaining 3 ounces of ricotta, cream, lemon zest, lemon juice and 1/2 teaspoon of salt until smooth.
- Add the ricotta mixture-cream mixture and Parmesan to the pasta and toss to combine. Let pasta rest, tossing frequently, until the sauce has thickened slightly, about 3 minutes. Adjust consistency with the pasta water as needed.
- Transfer the pasta mixture to a serving platter and dot with the ricotta mixture that was made in step one and serve.