Pasta in Nero della Consolazione

• 1 cup moscato di Pantelleria or other sweet, ambered wine
• 12 ounces whole-milk ricotta
• 1 teaspoon fine sea salt
• Zest of 1 lemon, very finely shredded
• 1 1/2-inch stick of cinnamon, ground
• Generous grindings of fresh pepper
• 12 ounces pasta all uovo, egg pasta, cut into 1-inch ribbons
• Coarse sea salt for the water
• 1 cup just-made bread crumbs, pan-roasted in 2 tablespoons sweet butter
• 2 teaspoons cocoa powder, preferably Dutch process

1. In a small saucepan over a lively flame, reduce the sweet wine, sending its vapors up to the angels.
2. Lower the flame a bit and continue to cook it until about 3 tablespoons of dense syrup remain.
3. Be very careful not to burn it.
4. In a large, shallow bowl, combine the cooked wine with the ricotta, sea salt, lemon zest, cinnamon, and pepper, blending the elements well.
5. Cook the pasta in abundant, boiling, sea-salted water to al dente, draining it but leaving it somewhat wet and reserving 1/2 cup of the cooking liquids.
6. Add the pasta to the ricotta mixture along with a few tablespoons of the reserved cooking liquids.
7. Toss it about, coating each ribbon thoroughly.
8. Dust the pasta with the buttered crumbs and sieve the cocoa over all, presenting it warm with glasses of cold sweet wine for the older children and, perhaps, some warm cocoa for the younger ones.

moscato, milk, salt, lemon, cinnamon, generous grindings, pasta, salt, bread crumbs, cocoa powder

Taken from www.epicurious.com/recipes/food/views/pasta-in-nero-della-consolazione-391147 (may not work)