Today’s lunch is a riff on a Florentine specialty, ravioli con ricotta e spinaci (ravioli with ricotta and spinach). I don’t have enough space in my kitchen to make my own pasta so I cheated by buying some ready-made ravioli from Citarella.
broccoli rabe ravioli, from Citarella
1 T. unsalted butter
1/2 lb. fresh whole milk ricotta
1/4 cup half and half
salt and pepper, to taste
nutmeg, to taste
chives, tarragon and Italian parsley, chopped
Make the sauce while the pasta cooks. Melt butter over medium heat. Add half and half. Whisk in ricotta and cook for 4-5 minutes. Check seasoning. Fold in herbs. Reserve a bit for garnish.
Drain ravioli and place in saute pan. Toss. Transfer to a warmed serving dish, sprinkle with remaining herbs and serve immediately.