Papaya Light Salad

Wash the spinach leaves and discard any wilted or damaged ones

Cook in a steamer until tender, then squeeze out excess liquid

Slice into thin strips

Sift the smoked ricotta through a medium-mesh sieve and mix with the cooked spinach

Season with salt and black pepper to taste and reserve

Cut the papayas in half and remove the seeds

In the center cavity, spread the spinach mixture and arrange the papaya halves on a serving platter

Make the dressing: combine olive oil, vinegar, salt, and sugar in a jar, close the lid tightly, and shake vigorously