Step 1

Place 1/4 cup chopped toasted hazelnuts in a small bowl if using. Melt 1 tablespoon of the unsalted butter in a large 12-inch skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring frequently, until the breadcrumbs are golden-brown, about 2 minutes. Transfer to the bowl with the toasted nuts and stir to combine.

Step 2

Stir 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper together in a medium bowl.

Step 3

Bring a large pot of water to a boil over medium-high heat. Add 1 pound short pasta and the remaining 1 tablespoon kosher salt, and cook according to package instructions until al dente. Meanwhile, make the sauce.

Step 4

Melt the remaining 3 tablespoons unsalted butter in a large oven-safe skillet or sauté pan over medium heat. Add 1 tablespoon olive oil and 1 finely chopped medium shallot, and cook until the shallot is softened, about 2 minutes.

Step 5

Stir in 4 minced garlic cloves and 1/4 teaspoon grated nutmeg, and cook until fragrant, about 1 minute. Stir in 1 pound baby spinach, one handful at a time, and cook until wilted, about 3 minutes.

Step 6

Stir in 1 cup heavy cream and bring to a gentle simmer. Reduce the heat to low and cook until the sauce is thickened slightly, about 5 minutes. Turn off the heat.

Step 7

When the pasta is ready, drain and add to the sauce. Stir until the pasta is evenly coated. Stir in the ricotta mixture until well-combined. Taste and season with more kosher salt and black pepper as needed. Sprinkle evenly with the breadcrumb topping. Serve with more Parmesan cheese if desired.