Drive away with green broad beans and ricotta
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Orecchiette with ricotta and spinach
ingredients
servings
4
Orecchiette, pasta
320 oz
Spinach
400 oz
Ricotta cheese
300 oz
Onions
1 unit
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
Grated Grana Padano
1 spoon
first courses from Italy - Puglia
Orecchiette with ricotta and spinach
Orecchiette with ricotta and spinach
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty and delicate first course, but at the same time very nutritious and healthy: they are the ricotta and spinach Orecchiette!
preparation
step 1
To prepare the ricotta and spinach orecchiette, start by putting the water on the fire to boil the pasta and when it will boil, salt to taste.
step 2
In the meantime, chop the onion and let it dry in a pan with the extra virgin olive oil.
step 3
Wash the spinach, remove the final part of the stem, dry them and add them to the onion.
step 4
Add salt, cover with a lid and continue cooking, turning from time to time. A few minutes of cooking will be enough. You will get such soft but not flaky spinaches.
step 5
In the mixer, whisk the spinach coarsely. Then put them back in the pan.
step 6
Add the ricotta, keeping the fire very low and stir with a spatula to mix the ingredients. Arrange with salt and pepper.
step 7
Add some water to cook the pasta if necessary to give more creaminess to the sauce, then cook for about 5 minutes over low heat and after the necessary time add the grated cheese and stir.
step 8
Meanwhile, cook the pasta and when it is al dente, transfer it to the pan with ricotta and spinach, then add a mixture of pasta cooking water to prevent the pasta starch from drying too much the sauce.
step 9
Stir to flavor and mix the ingredients and serve freshly prepared ricotta and spinach orecchiette!
