Tagliatelle with Braised Kale and Ricotta

I came into an inordinate amount of ricotta last week. Tubs worth, really. Some from Di Palo, some of this stuff. How on earth do I work my way through it all?* Short of making ricotta cheesecake (because I just don't feel like cheesecake in November, do you?), I've been throwing spoons of ricotta in with our weekly pasta, mixing it up for a creamy, rich sauce. This works well if the pasta is dressed with a very simple tomato sauce (seriously simple: a clove of garlic, some canned tomatoes, a bit of salt, a line of olive oil and maybe some basil, if you've got it, if not, none).

The other night, though, we were out of canned tomatoes and a pathetic pile of kale sat in the fridge, staring up at me balefully every time I opened the door. Okay, I thought. I might as well do some clean-up cooking. That kale isn't going to eat itself.

So I braised the kale (using this technique, sans vinegar, or you could use this one) and boiled some tagliatelle (penne, too, would be nice here). I spooned some of the thick and fluffy ricotta curds into a bowl and then stirred in the hot kale. The starchy pasta water worked as a thinner - you want the ricotta and kale to be saucy without being soupy. You know?

What's important here is the seasoning: if you don't salt properly, the pasta water and the kale, I mean, you risk ending up with a dish that's quite bland and forgettable.  You need the salt for this to work, and then the ricotta smooths out all the rough edges of the gently sulfurous kale and slicks the chewy pasta with a nice, creamy finish.

We ate this right up, no leftovers, and Ben kept doing that thing where he nods and murmurs with his mouth full and points at his plate with his fork repeatedly, brow furrowed in delight, looking mightily approving.

* Seriously, I've still got more ricotta in the fridge than I know what to do with. What's your favorite way of using up ricotta? Other than in lasagna.

Tagliatelle with Braised Kale and Ricotta
Serves 2 to 4

1 bunch of kale (curly, Tuscan, what have you)
2 tablespoons olive oil
1 clove garlic, minced
Salt and red pepper flakes
2/3 cup fresh ricotta
Enough pasta for two people (I used about 8 ounces of dried tagliatelle)
Parmigiano-Reggiano

1. Wash the kale, strip the leaves off the ribs, chop the kale into ribbons and put them in a pot with olive oil and garlic, some salt and a few grinds of red pepper flakes. Cook over low heat, uncovered, for 10 minutes, until the kale is good and wilted.

2. Add a cup of water, partially cover the pot and let it cook for another half hour. In the meantime, put the ricotta in a serving dish. Boil water, well-salted, for the pasta. When the kale is cooked, add it to the ricotta and mix well.

3. Dump the pasta into the boiling water and cook until al dente. Use some of the starchy pasta water to thin the kale and ricotta mixture, if needed. Drain the pasta and toss with the kale and ricotta. Grate a very generous amount of Parmigiano over the pasta and toss well before serving and eating immediately.

Comments

[courtney]

I'd make some ravioli for the freezer. Especially with the holidays coming up, I am always happy to have something to pull out of my freezer (especially 2 or 3 days after Thanksgiving when I don't want to cook but am sick of Turkey and Ham).

[jean]

Bill Granger's wonderfully light and fluffy ricotta hotcakes. The recipe is available at various places online including the bbc website: http://www.bbc.co.uk/food/recipes/database/ricottahotcakes_67965.shtml
They are to be served with honeycomb butter, but are great with maple syrup too.
Ricotta mixed with an egg or too and a handful of parmesan also makes a great savory tart base that can be topped with cherry tomatoes or asparagus or other veg. A nearby cafe serves a delicious sweet baked ricotta with fruit salad for breakfast, I am not quite sure how to go about creating it though . . .

[Jilly]

Make ricotta filled cannoli of course!

[Erin]

I wish I had ricotta uses to suggest, but I really don't use it that much. I do love the satisfaction of a "clean the fridge" meal. It was soup at my house last night, and it turned out tasty as well :)

[marilyn @ simmer till done]

Yummy-looking pasta! I use up ricotta (and sometimes get it exclusively for) in a simple dip with baguette slices and crudites. I just whisk ricotta with a ton of good reggiano cheese, cracked black pepper and a smashed garlic clove or two. Great on the charcuterie tray, too.

Super ideas above, all of them!

[Annmarie Pisano]

If you want another pasta sauce, one of my favorites is this: saute an onion with olive oil, add crumbled spicy Italian sausage and brown, add canned tomatoes and let it all cook in together. Add almost done past to the pan, let it finish, take it off the heat, and then toss with as much ricotta as it can handle. So good, and the leftovers are great the next day too.

[Sylvie, Rappahannock Cook & Kitchen Gardener]

Already suggested by other posters, but yes, ricotta pancake is great. I also like to top my pancake with a big dollop of ricotta. Great in omelettes and in baked casserole (pasta, veggies, eggs - all good). And finally as dessert with fresh fruit & honey or with a fruit compote.

Good ricotta is precious. Enjoy. And thanks for a lovely and inspiring post - as always.

Sylvie

[Bridget]

I'm in complete agreement with the cannolis - so delicious! Actually, it's be really cool to come up with a cannoli recipe that you could make at home without the complication of shells. Maybe making the filling and having chocolate-dipped biscuit-y cookies?

[Aura]

My mom found this recipe on the back of a ricotta container way back when I was tiny. It's now a Christmas morning, birthday, special occasion, or just leftover ricotta in the fridge recipe. I love it. We call them Cloud Pancakes.

1 T baking powder
1 pinch salt
1/2 tsp anise seed
3 eggs, separated, beat yolks, whip whites
2/3 c milk (nonfat okay)
1/2 c flour
1/2 lb. ricotta

Beat yolks, then add rest of ingredients. Mix with whisk until smooth. Whip whites until stiff. Fold whites into batter. Do not over mix. Cook on greased skillet until golden brown on each side. Serve with butter and maple syrup. Yum!

[lisa r]

I love this kind of dish. A suggestion - try it with broccoli rabe sometime - it's just delish!

[michaela]

i like to spread ricotta on crostini and top with whatever veg is in season along with a drizzle of olive oil or balsamic. yum. i love in the spring with favas!

[michaela]

i just tried this for dinner and think its a delicious and tasty use for the kale that's the weekly CSA share.

[Jen]

Lemon Ricotta pancakes are amazing for breakfast, fresh, light and delicious. Serve them with honey...

[Christine]

I've tried this with the kale and loved it. Last night, we used collards and it was delicious! Thanks.