Maltagliati with spinach and salted ricotta

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Maltagliati with spinach and salted ricotta
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it es fr de br
627
Calories per serving
  • Energy Kcal 627
  • Carbohydrates g 80.3
  •   of which sugars g 2.4
  • Protein g 25
  • Fats g 22.9
  •   of which saturated fat g 6.09
  • Fiber g 4
  • Cholesterol mg 225
  • Sodium mg 1024
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 25 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Bright plates of Maltagliati with Spinach and Salted Ricotta bring a classic twist to the world of American recipes, especially for families who want something fresh and comforting for dinner. Soft pasta strips, packed with vibrant spinach and finished with salted ricotta, offer a budget-friendly meal that really stands out on the table—easy to spot thanks to its nice green color and the crumbly, tangy cheese on top. The whole look says "homemade" in a GOOD way, and since home cooking like this gives off a relaxed, family-friendly vibe, you can see why busy folks reach for this dish again and again. Even on meat-free nights, that combination of savory ricotta and tender, silky spinach makes everyone happy. Not to mention, it feels a bit special without needing anything fancy—DELICIOUS and simple works every time for regular family meals (or those days you just want something easy on the budget). Families usually like a dish that works all year, for weeknights or weekend gatherings, and this one checks those boxes in the best (and most reliable) way.

Easy meal planning is the name of the game, and Maltagliati with Spinach and Salted Ricotta makes it happen for real home kitchens—bringing together the key flavors of American recipes, packed with Italian inspiration that keeps dinners interesting. Kids often like the mild, fluffy pasta, while adults tend to appreciate the hint of savory cheese and the earthy touch of leafy spinach...it just feels like a success after a long day. Quick to serve, filling, and a smart move for meatless family nights, this simple dinner wins every time. A sprinkle of extra cheese or a little fresh black pepper on top? Always a good idea (especially for those who want to mix things up). Works great as a main meal, pairs nicely with salads or some fresh bread, or just enjoy it on its own—the possibilities are pretty endless, and that's what makes it a home cooking hero in the world of American favorites. Families, home cooks, and anyone wanting great taste without the fuss will absolutely want to keep this dish in their regular rotation.

INGREDIENTS

627
Calories per serving
Ingredients for the maltagliati
Type 00 flour 2.8 cups (350 g)
Semolina 5 ½ tbsp (50 g) - remilled
Eggs 4
for the seasoning
Spinach 8.3 cups (250 g)
Extra virgin olive oil 5 spoonfuls
Smoked pancetta 3.5 oz (100 g)
Salted ricotta cheese to taste
Shallot 1
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Maltagliati with spinach and salted ricotta

To prepare the maltagliati with spinach and salted ricotta, start by making the fresh pasta. Sift the flour into a bowl 1, transfer it to a pastry board, form a well and add the re-milled semolina, make a hole in the center and widen it slightly. Pour an egg into the center and begin to mix the flour with the egg using a fork 2. Add the other eggs little by little, continuing to knead 3.

Once you have obtained a compact dough, continue to work it vigorously by hand, pressing it with the palm of your hand 4, then give it a spherical shape and let it rest for 30 minutes at room temperature inside a plastic bag 5. After resting, divide the dough into 3 parts; while you roll out one, keep the others in the bag to prevent them from drying out. Roll each piece with the rolling pin 6, dusting with re-milled semolina as needed, to form a thin rectangle; you should achieve a thickness of about 1/16 inch so that when lifting the dough you can see the shadow of the palm underneath. You can also roll it out with a pasta machine set to the narrowest measure, dusting with re-milled semolina as needed. As you roll out the sheets, lay them on a floured pastry board, cover them with a clean cotton cloth, and continue rolling out the other pieces, stacking them one on top of the other once ready, separated by a dry tea towel.

Cut each sheet into horizontal strips 1.25 inches wide 7. Then cut them again into diagonal strips 0.8 inches 8. Place the prepared maltagliati 9 on a lightly floured dry tea towel, waiting to be cooked.

To prepare the maltagliati with spinach and salted ricotta, start by pouring the oil into a pan, add the chopped shallot and let it soften over low heat; then add the bacon and let it brown gently 10. Add the cleaned spinach 11 and cover with a lid so that they cook quickly 12; once cooked, salt them.

Cook the maltagliati in plenty of salted water 13 and when they are cooked and al dente, drain them and add them to the pan with a little cooking water 14: toss, then pepper and plate. Finally, sprinkle the dishes with grated salted ricotta 15.

For the translation of some texts, artificial intelligence tools may have been used.
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