Deconstructed spinach ravioli

I saw this recipe featured on PBS's "America's Test Kitchen". Immediately I knew it was something that we would want to try! It did not disappoint and will be a great addition to our vegetarian dishes. However I would make one small change to it. There is a seasoned ricotta to dollop the pasta as well as a ricotta-garlic sauce to coat the pasta. I found the dolloped ricotta to be a bit too much and I would recommend halving that amount. Feel free to keep it extra decadent though and use all the ricotta! This would be a great spring dish so hope you try it.

Deconstructed spinach ravioli Inspiration from America's Test Kitchen
1 1/3 cup whole milk ricotta, divided
3 tbsp extra virgin olive oil, divided
salt and pepper
1 lb whole wheat fusilli pasta
4 garlic cloves, minced
1/4 tsp nutmeg
1/8 tsp cayenne
1/4 cup half and half
zest and juice of 1 lemon
1 lb spinach, chopped
1/2 cup Parmesan cheese, shredded

   Whisk together 1 cup of the ricotta cheese with 1 tbsp extra virgin olive oil, and salt and pepper to taste. (This is where I would only use 1/2 cup ricotta and then also 1/2 tbsp evoo.) Set aside; this ricotta will be dolloped on the pasta at the end.
   Meanwhile bring a pot of salted water to boiling. Cook pasta to al dente.
   While the pasta make the sauce. Warm 2 tbsp extra virgin olive oil in a small sauce pot and add the garlic, nutmeg, and cayenne over medium heat. After garlic and seasonings are warm add remaining ricotta (1/3 cup) and the half and half. Stir together and then add the lemon zest and juice as well as 3/4 tsp salt.
   Reserve 1 cup pasta water. Before draining pasta add the chopped spinach to the pasta in the final 30 seconds so the spinach can quickly wilt. Then drain pasta and spinach. Return to pot and keep off the heat. Add the creamy garlic ricotta sauce and 1/2 cup Parmesan cheese. Toss to coat and let sit 2-4 minutes, tossing a few times, and adding reserved pasta water as needed to loosen sauce.
   Dollop with the fresh ricotta and serve immediately.

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