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Ricotta & Spinach Pasta Filling

 

Veg HT MC 15mins





Serves 4    Hot Vegetarian Vegetables Main Course Stuffing Gluten Wheat Free* Italian Italy


Ingredients
225g/8oz Fresh Spinach leaves, washed
100g/4 oz Ricotta Cheese
25g/1oz Freshly Grated Parmesan cheese
1 Egg
A pinch of Nutmeg
Salt and pepper

Instructions

1. Place the spinach in a large saucepan pan with only the water which is left clinging to the leaves. Cover, place over a medium heat and cook for a few minutes, shaking the pan vigorously from time to time, until the spinach has wilted.

2. Drain well, squeezing as much water out of the leaves as possible then transfer to a chopping board and chop.

3. Place the chopped spinach in a mixing bowl together with the and cheeses, egg, nutmeg, salt and pepper and mix well. Allow to cool before using.
 

 


* NB Whilst this filling is Gluten free, for a completely gluten free recipe use a gluten free pasta dough



 

Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti

 


 

 

 

 More Pasta Filling Recipes  |  Pasta Dough recipes  | What's in Season 

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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