and since I have been so neglectful---last week:
Penne with Spinach & Ricotta adapted from Giuliano Hazan
6 ounces fresh baby spinach
1/2 medium yellow onion
2 tablespoons butter
1 pound penne
3/4 cup whole milk ricotta
1/3 cup heavy cream
1/8 teaspoon freshly grated whole nutmeg
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Put about one inch of water in a pot large enough to cook the spinach. Place it over high heat. When the water boils, add a teaspoon salt and the spinach. Cook until the spinach is quite tender, 5 to 6 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the spinach with a spoon. Transfer the spinach to a cutting board and finely chop it.
Add 2 cups of the beef stock and cook, stirring, until it is absorbed. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms. Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.