• Spinach and ricotta rolled pasta

    Serves: 4 -6
    Cooking Time: 1 hour

    Ingredients

    • Pasta

    • 240g (2 cups) cake flour
    • 20ml (4 tsp) salt
    • 3 large eggs
    • Filling

    • 20ml (4 tsp) butter
    • 45ml (3 tbsp) olive oil
    • 2 garlic cloves, finely chopped
    • 1 small onion, finely chopped
    • 200g baby spinach
    • salt and freshly ground black pepper, to taste
    • 200g fresh ricotta
    • 20ml (4 tsp) ground nutmeg
    • 200g butter
    • 100g fresh sage
    • 100g Parmesan, freshly grated

    Instructions

    1

    For the pasta, place the flour on a work surface and sprinkle with the salt. Make a well in the centre and add the eggs. Mix until you have a soft, but not sticky, dough, adding a little water if necessary. Knead for a few minutes until smooth. Cover and leave to rest for 10 minutes.

    2

    For the filling, melt the butter and oil in a frying pan and sauté the garlic and onion for a minute. Add the spinach, stir to combine and cook until the spinach is wilted. Season to taste.

    3

    Mix the ricotta and nutmeg into the spinach mixture and stir to combine.

    4

    Roll out small amounts of dough to form long, rectangular pasta sheets. Spread some filling onto each pasta sheet and roll up to form long sausages.

    5

    Wrap the pasta in a muslin cloth and secure with kitchen string.

    6

    In a large pot, boil enough salted water to cover the sausages and cook for about 15 minutes. Drain.

    7

    Carefully remove the pasta from the cloth and slice.

    8

    Melt the butter until golden, add the sage and stir for a second.

    9

    Arrange the pasta rolls on a serving dish and pour over the butter mixture. Sprinkle with the Parmesan and serve.

     

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