Another name for this dish is “inside out ravioli”. You can substitute bow tie pasta for the fettucine. Add chopped broccoli to the pasta pot during the last five minutes of cooking time for added flavor and substance.

18 Ounces Of Baby Spinach

1 1/2 Cups Of Whole Milk Or Part Skim Ricotta Cheese

1 1/2 Pounds Fettucine Pasta

Two Garlic Cloves Minced

1/4 Teaspoon Of Ground Nutmeg

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

Four Tablespoons Of Grated Romano Cheese

Two Teaspoons Of Sea Salt

1/2 Cup Chopped Fresh Basil

1/2 Cup Of Pasta Cooking Water

Cook the fettucine pasta according to the package instructions in a pot of salted water.  Before draining, reserve 1/2 cup of the cooking water.

Into a large sauce pan, add the olive oil, the sea salt, garlic, ground black pepper, and the crushed red pepper flakes. Cook on medium heat for one minute. Add the spinach 6 ounces at a time and cook on medium heat until all of the spinach has wilted down. Add the basil, ricotta cheese, nutmeg and the Romano cheese. Stir to incorporate all of the ingredients.  Turn the heat down to low and simmer this spinach and cheese mixture for 8-10 minutes stirring occasionally until the cheese thickens slightly.

Add the fettucine and the reserved pasta water to the spinach and cheese mixture. Cook for 3 minutes on medium heat stirring frequently until the pasta gets coated with the sauce. Taste and add more black pepper, red pepper, sea salt, and/or Romano cheese if desired.