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Maltagliati with Spinach and Ricotta Salata

17/11/2023

Here is the recipe for tasty maltagliati with spinach and ricotta salata, a dish rich in flavor and color that combines the simplicity of homemade fresh pasta with the rustic taste of spinach and the savory touch of ricotta salata.

Ingredients

  • 250 g of maltagliati (or other fresh egg pasta)
  • 200 g of fresh spinach
  • 100 g of ricotta salata
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Preparation

  1. Clean the spinach by removing the roots and the tougher parts. Rinse the leaves well under running water and then let them drain.

  2. Sauté the garlic cloves in a pan with a drizzle of extra virgin olive oil. If you like, add some chopped red pepper flakes to add spiciness.

  3. When the garlic starts to brown, add the spinach to the pan. Let them cook for a few minutes until they have wilted. Season with salt and pepper to your taste.

  4. Meanwhile, bring a pot of generously salted water to a boil and cook the maltagliati according to the cooking times indicated on the package or, if homemade, until they float to the surface (usually just a few minutes).

  5. Drain the pasta al dente and transfer it to the pan with the spinach. Mix well to season the maltagliati with the spinach dressing.

  6. Serve the hot maltagliati, grating plenty of ricotta salata on top to your liking.

Curiosity

Maltagliati are a type of egg pasta typical of the Emilia-Romagna region, obtained from the scraps of dough used to make lasagna or other types of stuffed pasta. The name “maltagliati” literally means “badly cut”, indicating the irregular and random shape that characterizes this pasta. Pairing it with spinach and ricotta salata is a choice that brings typical flavors of Italian cuisine to the table, in a meeting of simple but characterful dishes.

Maltagliati with Spinach and Ricotta Salata