My recipe contains ricotta made with no gums or fillers. We use fresh baby spinach, chopping whole leaves to ensure the best flavor and aroma.
Amazing in three simple steps
Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. If frozen, do not thaw; cook additional 1 minute.
Cook 3 minutes, and drain. Add 1 minute for a softer bite.
Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.
Meat or cheese?
The unmistakable flavor of Bolognese sauce against the irresistible taste of Parmigiano Reggiano D.O.P. in Alfredo sauce. How will you flavor your dish?