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Rigatoni with Creamy Ricotta and Spinach (Rigatoni E Spinaci)
  • ½ pound Fresh buffalo, cow, goat, or whole milk ricotta cheese or Robiola cheese, plus 2 tablespoons for serving
  • 3 tbsp Extra virgin olive oil, divided
  • 1 tsp Apple cider vinegar
  • 1 tsp Salt
  • 1 tsp Crushed black pepper, plus more for serving
  • 2½ ounces Washed fresh baby spinach, cut into chiffonade
  • 8 ounces Rigatoni pasta
  • 2 tbsp Freshly grated parmesan cheese
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