Name: Ricotta & Spinach Orecchiette
Cook time: 1800 s
Total time: 1800 s
Yield: 2
Ingredients: For the Spinach and Ricotta Sauce:; 1/2 pound pasta (I used orecchiette); 3/4 cup grated Parmesan cheese (reserve some for serving); 2 garlic cloves, minced or finely chopped; 3 tablespoons dry white wine; 3 cups spinach; 2 teaspoons black pepper; Kosher salt, to taste; 2 tablespoons avocado oil; 2 tablespoons unsalted butter; 3 sage leaves; 1 cup whole milk ricotta; 1/4 cup fresh basil leaves; 2 teaspoons lemon zest; 1/4 teaspoon salt; 1 cup pasta water; For the Breadcrumbs:; 1/2 cup breadcrumbs; 2 tablespoons EVOO or unsalted butter; For Serving:; EVOO (optional); Freshly ground black pepper (optional); Parmesan cheese for garnish; Freshly chopped parsley; Toasted breadcrumbs

Ricotta & Spinach Orecchiette

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30 min

Posted on Jun 27, 2024

B

breadbakebeyond

2 servings

2 servings

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