Fusilli n.28 with spinach and ricotta cheese


Fusilli n.28 with spinach and ricotta cheese



  • Fusilli n.28 La Molisana   320g
  • Ricotta cheese   320g
  • Fresh spinach   400g
  • Extra-virgin olive oil   20g
  • Salt   to taste


Clean the spinach thoroughly and blanch it for 10 seconds in non-salted boiling water. Drain and rinse in cold water. Drain the spinach well and transfer into a bowl. Season with salt and a little bit of extra-virgin olive oil and blend it with a stick-blender.

In a separate bowl, beat the ricotta, season with salt, extra-virgin olive oil and 2 tablespoons of boiling water.

In boiling salted water cook the Fusilli 28, drain "al dente" and combine with the ricotta, adding a few more tablespoons of boiling water if necessary. Serve the Fusilli on top of the creamed spinach, heated through if necessary.

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