As everyone knows, one of my favorite restaurants in Pittsburgh is Lidia’s Italy. Her pasta tasting trio is just one of my favorite meals on earth! Recently , I had her spinach ravioli , and I found a deconstructed recipe on pinterest, which was perfect for a quick meal on a snowy weekend night 🙂 This sauce is unreal, so simple, but sooo tasty and different! I wish I had papperdelle pasta on hand , because this would have been even better – but I had to use rigatoni.
12 ounces pappardelle pasta
2 tablespoons extra-virgin olive oil
1 stick of butter
4 scallions, thinly sliced
1 tablespoon chopped sage
Two 5-ounce bags baby spinach
2 tablespoons unsalted butter, cut into cubes
1 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
1. In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
2. Meanwhile, in a large deep skillet, heat the olive oil and butter. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Remove Sage Leaves. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.