Step 1

If using fresh spinach, bring 3 quarts water to boil, salt it and wilt spinach 1 minute, then drain and rinse to cool, pat dry and chop

Step 2

Or, if using defrosted frozen spinach, wring dry in dish towel

Step 3

Refill pot with 5 quarts water and bring to boil for pasta

Step 4

Listicle: Rachael Ray 12

Step 5

5-Inch Deep Frying Pan with Helper Handle In a deep skillet over medium heat, add EVOO, 2 turns of the pan

Step 6

Add butter and melt, then add garlic and swirl a minute

Step 7

Add tomatoes, season with salt and soften 8 to 10 minutes until slumped

Step 8

Wilt in basil and reduce heat to low

Step 9

In a bowl, combine spinach, ricotta, cream, herbs, salt and black or red pepper and stir

Step 10

Salt boiling water and cook pasta 1 minute less than package directions

Step 11

Just before draining, add ½ cup of the boiling salted pasta water to ricotta and ½ cup to sauce

Step 12

Toss drained pasta with ricotta mixture

Step 13

Serve family style or in individual shallow bowls and top with fresh tomato sauce