Stuffed pasta with spinach and ricotta in a Parmesan cream sauce

Ingredients for 3 servings:

• 300 g spelt flour, fine
• 3 eggs
• 1 tbsp olive oil
• ½ tsp salt
• 225 g leaf spinach (frozen)
• 200 g ricotta
• 1 egg(s)
• 3 garlic cloves
• 1 onion(s)
• some salt
• 400 ml cream
• 150 g Parmesan, freshly grated
• some salt and pepper, to taste
• 1 garlic clove(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Knead the flour, salt, olive oil, and eggs together until everything is combined and a smooth, shiny dough has formed. Wrap the dough ball in cling film and let it rest in the refrigerator for one hour. Prepare the leaf spinach according to the package instructions, peel the onions and garlic cloves, and finely dice them. Season the spinach with salt and mix with the diced onions and garlic. Whisk the egg and mix with the ricotta. Form the pasta dough into sheets. Place small mounds of the filling on one pasta sheet, ensuring that there is a space of several centimeters between each mound. Place a second pasta sheet on top of the one with the filling. Press the sheets of dough between the mounds and break them into parcels between the fillings. The pasta sheets can also be cut into the desired size beforehand. Make sure the edges are sealed. Then cook in boiling salted water until done. For the sauce, heat the cream, season with salt and pepper, add finely chopped garlic and Parmesan and bring to a boil.