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Export 21 ingredients for grocery delivery
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
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