Bring a large pot of salted water to a boil. Melt
butter in a large frying pan and add shallots.
Cook over medium-low heat, stirring occasionally,
for 3-4 minutes or until shallots are soft. Add
all the spinach to the pan, salt lightly, and
cover with a lid for 2-3 minutes.
Meanwhile, boil pasta in salted water for 8-9
minutes or recommended cooking time. In a large
serving bowl, whisk together egg and ricotta. Set
aside. Using a pair of cooking tongs, turn
spinach in the pan until it is wilted, but not
completely cooked. Remove from heat. Drain pasta
and add to ricotta mixture. Toss well to coat.
Add spinach to the pasta and combine well. Season
with salt and freshly ground pepper as needed and
serve at once.
Serving
Suggestions
If you are concerned about consuming raw egg, you may substitute 1/2 cup of whole cream in its place.
Originally Submitted
8/9/2013
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