Heels with Green Ricotta: Tacconi con Ricotta Verde

Name: Heels with Green Ricotta: Tacconi con Ricotta Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Abruzzo broad noodles, recipe follows; 1 pound spinach, trimmed, blanched and drained; 1 pound goat-milk ricotta; 1 cup freshly grated caciocavallo or pecorino Romano; 1/4 teaspoon freshly grated nutmeg; Salt and freshly ground black pepper; 2 cups all-purpose flour, plus more for kneading; 4 egg whites, beaten; 1/2 teaspoon salt; About 3/4 cup water

Servings: persons

1
["Prepare the dough according to the recipe and roll it out to the second-thinnest setting on a pasta-rolling machine.", "Cut it into 4 or 5 sheets of equal size, flour each sheet well, and cut them into 1-inch squares.", "Set aside on sheet trays lined with kitchen towels.", "In the bowl of a food processor, pulse the spinach until finely chopped and add the ricotta, 1/4 cup of the grated cheese, and the nutmeg.", "Process until smooth, season with salt and pepper, and set aside in a warm place.", "Bring 6 quarts of water to a boil and add 2 tablespoons salt.", "Cook the pasta squares in the boiling water and cook until tender yet al dente, about 3 minutes.", "Drain the pasta and reserve 1 cup of cooking water.", "Add half of this water to the ricotta mixture, then add the pasta to the ricotta mixture, and mix well.", "Add more water if necessary to keep it from becoming too ""tight"

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Abruzzo broad noodles, recipe follows, 1 pound spinach, trimmed, blanched and drained, 1 pound goat-milk ricotta, 1 cup freshly grated caciocavallo or pecorino Romano, and more.

Yes, Heels with Green Ricotta: Tacconi con Ricotta Verde falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!