in Recipes

Spinach and ricotta pasta roll

updated

Spread the love

Ingredients for 6 servings:

  • 500 g pasta dough, fresh
  • 400 g leaf spinach
  • 2 m.-sized onion(s)
  • 2 garlic cloves
  • 300 g ricotta
  • 75 g pine nuts
  • salt and pepper
  • nutmeg
  • e.g. butter
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the garlic and onions and sauté in olive oil. Add the spinach (defrost frozen spinach first), sauté until soft, and let cool. Toast the pine nuts and add them to the spinach along with the ricotta. Season the mixture with salt, pepper, and nutmeg. Roll out the dough (25-30 cm wide – about 100 cm long) and spread thinly with the mixture. Roll up and steam (in a saucepan or steamer at 100°C for about 60 minutes, in a steamer at 120°C for about 30 minutes). Brush with melted butter and sprinkle with Parmesan cheese, then slice and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Aruni – simple and spicy vegetable stew with banana from India

Hearty gourmet pan