Fusilli with ricotta and spinach
2 servings
15 minutes
Fusilli with ricotta and spinach is an exquisite Italian dish where the tenderness of ricotta combines with the light freshness of spinach and the rich flavor of sun-dried tomatoes. This recipe originated in the warm kitchens of Tuscany, where pasta is traditionally complemented by creamy sauces and aromatic herbs. White dry wine enhances the depth of flavor, while parmesan adds a delicate salty note. Fusilli hold the sauce well due to their spiral shape, providing a rich gastronomic experience. This dish is perfect for a cozy family dinner or a romantic evening accompanied by a glass of white wine.
1
Add fusilli to boiling water and cook for 10 minutes.
- Fusilli: 200 g
2
Cut the sun-dried tomatoes into strips and sauté in the oil from the jar for 1 minute.
- Sun-dried tomatoes: 120 g
3
Pour in 50 ml of white dry wine, evaporate the alcohol.
- Dry white wine: 50 ml
4
Add ricotta and melt to a sauce consistency for 1 minute.
- Ricotta cheese: 250 g
5
Add spinach, cover with a lid and simmer for 2 minutes, stir.
- Fresh spinach leaves: 200 g
6
Add the cooked fusilli, simmer for another 2-3 minutes, stirring continuously, and season with salt and pepper to taste.
- Fusilli: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Sprinkle the pasta with grated Parmesan and serve.
- Parmesan (Parmigiano Reggiano): 30 g
