Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- Pasta (see below for amounts)
- Fresh ricotta
- Spinach or beet greens (optional)
Set pasta water to boil, salt it lightly, and put the ricotta through a strainer to soften it, then work a tablespoon of melted unsalted butter into it, and season it to taste with salt and pepper. You can also add, if you like, some cooked minced beet greens or spinach to the ricotta mixture, and in this case season lightly with nutmeg as well.
When the pasta is done drain it, and before it has stopped dripping transfer it to a bowl, Stir the ricotta into the pasta and serve with tangy grated Tuscan pecorino on the side (if need be substitute a mild Romano), and a dry white wine.