How to cook spinach and ricotta rigatoni, ideal condiment for this type of pasta, recipe to be prepared in just 20 minutes, which involves adding grated Parmesan cheese before serving.
Ingredients for 4 people
- 320 g rigatoni
- 300 gr fresh spinach
- 250 gr fresh ricotta
- 2 tablespoons extra virgin olive oil
- 2 spring onions
- 1 tablespoon of chopped marjoram
- cinnamon powder
- grated nutmeg
- 100 gr of grated Parmesan cheese
- salt and pepper
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Preparation of spinach and ricotta rigatoni
After cleaning the spinach, wash it thoroughly and drain it.
Heat the oil in a saucepan and sauté the peeled and sliced spring onions, stirring.
Add the spinach, salt, pepper and continue cooking for a further 10 minutes, taking care to stir occasionally.
Add the marjoram, a pinch of cinnamon and nutmeg, after blending with the mixer.
Put the mixture back in the saucepan, adding the ricotta, and leave to brown for a few minutes, to mix all the ingredients well.
Boil the rigatoni in boiling salted water, then drain and season with the prepared sauce.
Sprinkle with the grated Parmesan cheese, mix and serve on the table.
