Ricotta Creamed Spinach

I love creamed spinach, and I have made it many different ways, milk, cream, cream cheese, yogurt, etc. Well I had a little leftover ricotta one night and thought why not. Now, you can easily alter the amounts in this dish. Some people may want theirs more creamy, whereas I like a little less creamy, more garlic and onion or less, but this is based on my taste.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 side servings

Ingredients

• 2 (7 ounce) bags  Baby Spinach
• 1⁄2 cup ricotta cheese
• 2  tablespoons heavy cream
• 2  tablespoons parmesan cheese
• 1  small onion (cut in half and thin sliced)
• 2  teaspoons  minced garlic
• 1  teaspoon olive oil
• 1  pinch nutmeg
•  salt
•  garlic

Directions

1. Spinach -- In a large saute pan, heat to medium heat and add the olive oil. Saute the shallot and garlic until tender, just a couple of minutes. Then add in the spinach. I know if looks like a lot, but it reduces very quickly. Just cook until all the spinach is wilted.
2. Sauce -- As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy.
3. Finish -- Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.
4. Serve -- Plate up and enjoy. A little bit lighter version, but a great flavor with the onion and garlic.