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ITALIAN RECIPE OF THE DAY
SPINACH AND RICOTTA FILLING
For 4–6 serving:
- 500 g spinach
- 250 g ricotta cheese
- grated Parmesan cheese
- 2 eggs
- béchamel
- butter
- grated nutmeg
- salt
- pepper
Wash, trim and boil the spinach in a little salted water, then drain and leave to cool. Squeeze it out well, and chop finely. Mash the ricotta thoroughly in a bowl, and mix it with the spinach, egg yolks, and a few spoonfuls of grated Parmesan. Season with salt, pepper and grated nutmeg.
If the mixture is too stiff, add the egg whites or a drop of warm milk, then use the filling to stuff the pasta squares. ... continue
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