HOTEL GRESSONEY

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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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