I would definitely add the spinach to your ricotta (if you also add one egg, it will give the ricotta a nice texture).
More cow bell sounds like you might need a bit of acidity to balance out the creaminess of your dish. Here are two suggestions for that.....
1- When caramelizing your onions or garlic or whatever veggies you are adding, add a healthy splash of something acidic (like lemon or vinegar)
2- This is a trick I use whenever preparing any sort of pasta with a cream sauce. After cooking the pasta, toss it with a bit of simple vinaigrette. This will help your pasta from sticking together and give it the zing that is sometimes missing with a cream sauce.
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Date: 2007-02-02 04:15 pm (UTC)More cow bell sounds like you might need a bit of acidity to balance out the creaminess of your dish. Here are two suggestions for that.....
1- When caramelizing your onions or garlic or whatever veggies you are adding, add a healthy splash of something acidic (like lemon or vinegar)
2- This is a trick I use whenever preparing any sort of pasta with a cream sauce. After cooking the pasta, toss it with a bit of simple vinaigrette. This will help your pasta from sticking together and give it the zing that is sometimes missing with a cream sauce.