This spinach and ricotta pappardelle pairs fresh spinach and creamy ricotta with wide ribbons of pasta for an easy family dinner.
From Aimée Wimbush-Bourque’s cookbook Brown Eggs and Jam Jars, this spinach and ricotta pappardelle is a quick, comforting vegetarian dinner made with wilted spinach, creamy ricotta and plenty of Parmesan.
Ingredients for Spinach and Ricotta Pappardelle
2 tbsp salted butter
5 cups packed fresh baby spinach
500 g pappardelle pasta
2 egg yolks
2 tbsp light cream
1/2 cup ricotta cheese
¼ cup grated Parmesan cheese
Salt and pepper
Directions for Spinach and Ricotta Pappardelle
1. Bring a large pot of salted water to a boil. Meanwhile, melt butter in a large frying pan on medium heat and add all the spinach to the pan and salt lightly. Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked, about 2 minutes. Remove from heat.
2. When your water has boiled, boil pasta for 5-7 minutes or according to the package’s recommended cooking time. In a large serving bowl, whisk together the egg yolks, cream and ricotta while the pasta is cooking.
3. Drain pappardelle and add it to the ricotta mixture. Toss well to coat. Add wilted spinach and Parmesan to the pasta and mix well. Season with salt and freshly ground pepper as needed and serve at once.
Reprinted with permission from Brown Eggs and Jam Jars, by Aimée Wimbush-Bourque (Penguin).
