Mafalde with Spinach, Pine Nuts and Golden Raisins Recipe
Put the ricotta in a small strainer lined with cheesecloth (or simply a very fine strainer without cheesecloth). Set over a bowl and let drain in the refrigerator for a couple hours. Discard the liquid in the bottom of the bowl.
Bring a large pot of salted water to a boil for pasta. Put the raisins in a small bowl and ladle over enough hot pasta water just to cover. Let soak for 5 minutes, drain, pat dry and coarsely chop.
In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion. Cook until softened, about 5 minutes. Add the spinach and season with salt and red-pepper flakes. Add 1 cup pasta water and simmer until the spinach is tender and the sauce is reduced by half, about 4 minutes.
Meanwhile, add the mafalde to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the skillet with the spinach, reserving the pasta water. Add the raisins, pine nuts and orange zest. Bring to a simmer and toss to coat the pasta with the sauce. Add the ricotta and stir just until it melts into the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss and serve.
Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2014 by Joseph Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.