MAFALDE

Mafalde Florentine Style
(Mafalde alla Fiorentina)

“Once, during my many years researching Italian recipes, I found a spinach dish that was attributed to Michelangelo. It contained raisins and pignoli along with braised spinach. It seemed natural for me to build upon these basic pedigree ingredients and make this delicious pasta dish.” — Lidia Bastianich.

½ teaspoon (2 mL) kosher salt, plus more for the pot
¼ cup (60 mL) golden raisins
2 tablespoons (30 mL) extra-virgin olive oil
¼ cup (60 mL) pine nuts
One 5-ounce (140 g) bag fresh spinach, chopped
1 pound (454 g) mafalde or fettuccine
Pinch freshly grated nutmeg
1½ cups (375 mL) drained fresh ricotta
½ cup (125 mL) grated Grana Padano or Parmigiano-Reggiano

Bring a large pot of salted water to a boil for pasta. Soak the raisins in hot water to cover for 10 minutes, then drain.
In a large skillet, heat the olive oil over medium heat. Add the pine nuts, and cook, stirring, until toasted, about 2 minutes. Add the spinach, and season with the salt. Once the spinach
is in the skillet, start cooking the pasta.
Let the spinach cook until wilted, about 3 or 4 minutes, then ladle in 1 cup (125 mL) pasta water and add the raisins and nutmeg. Simmer until the pasta is ready.
Once the pasta is almost done, stir the ricotta into the sauce over low heat. Remove the pasta with tongs, and add directly to the sauce, adding a little more pasta water if the pasta seems dry. Remove the skillet from the heat, stir in the grated cheese, and serve.
Makes 6 servings.