Michaelangelo's Pasta - Mafalde Florentine Style

By kathryns

From Lidia Bastianich; a spinach dish that was attributed to Michelangelo; If you can't find malfalde, a flat ribboned noodle, use pappardella (best) or fettucine.

Ingredients

• 1/2 teaspoon kosher salt, plus more for the pot
• 1/4 cup golden raisins
• 2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• 5-ounce bag fresh spinach, chopped
• 1 pound malfalde or pappardella or fettucine
• Pinch freshly grated nutmeg
• 1 1/2 cups drained fresh ricotta
• 1/2 cup grated Grana Padano or Parmigiano-Regiano

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Bring large pot of salted water to a boil for pasta. Soak raisins in hot water to cover for 10 minutes, then drain.

In large skillet, heat olive oil over medium heat. Add pine nuts and cook, stirring, until toasted, about 2 minutes. Add spinach and season with salt. Once spinach is in skillet, start cooking the pasta.

Let spinach cook until wilted, about 3 to 4 minutes, then ladle in 1 cup pasta water and add raisins and nutmeg. Simmer until pasta is ready. Once pasta is almost done, stir ricotta into the sauce over low heat. Remove pasta with tongs, and add directly to sauce, adding a little more pasta water if the pasta seems dry. Remove skillet from heat, stir in grated cheese and serve.

Serves 6.