COCKTAIL CON CAMPARI RECIPES

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PASTA WITH HERB RICOTTA AND FRESH TOMATO SAUCE | RACHAEL ...



Pasta with Herb Ricotta and Fresh Tomato Sauce | Rachael ... image

Rachael shares a simple + "phenomenally delicious" ricotta and tomato pasta recipe that she handwrote for Howard Stern.

Provided by Rachael Ray

Number Of Ingredients 22

4 cups packed fresh spinach
tough stems removed
OR 12 ounces chopped frozen spinach
defrosted
2 tablespoons EVOO
2 tablespoons butter
2 large cloves garlic
chopped or grated
1 pound cocktail tomatoes or Campari tomatoes
quartered
Salt
A handful of fresh basil
torn
1 ½ cups fresh ricotta cheese
¼ cup mascarpone or cream
1 cup chopped herbs: parsley
dill
thyme and chives
Black or red pepper
1 pound reginetti or short-cut mafalde
Grated Parmigiano-Reggiano
to pass at table

Steps:

  • If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop
  •  Or, if using defrosted frozen spinach, wring dry in dish towel
  •  Refill pot with 5 quarts water and bring to boil for pasta
  • Listicle: Rachael Ray 12
  • 5-Inch Deep Frying Pan with Helper Handle In a deep skillet over medium heat, add EVOO, 2 turns of the pan
  • Add butter and melt, then add garlic and swirl a minute
  • Add tomatoes, season with salt and soften 8 to 10 minutes until slumped
  • Wilt in basil and reduce heat to low
  •   In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir
  •     Salt boiling water and cook pasta 1 minute less than package directions
  •  Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce
  • Toss drained pasta with ricotta mixture
  •  Serve family style or in individual shallow bowls and top with fresh tomato sauce
  •     

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