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FRESH PASTA: 100 g plain flour, 100 g durum wheat semolina, 2 eggs

FILLING: 1 kg fresh spinach, 40 g butter, 200 g Ricotta cheese, 100 g cooked ham, 80 g grated Parmigiano cheese, salt and pepper

How to Prepare

Sift the flour and semolina and place in a mound on a pastry board. Break the eggs and put them at the center of the mound, beat with a fork incorporating the flour and the semolina. Knead the dough, form a ball and let it rest for about 30 minutes, covered. Roll out the dough to form a rectangle.
For the filling, clean, wash and boil the spinach, drain, squeeze and sauté them in a pan with a little butter, salt and pepper. Let them cool, chop, combine the Ricotta, Parmigiano cheese and chopped ham. Roll out the dough on a sheet of baking paper. Spread the mixture of spinach, Ricotta cheese, prosciutto and Parmigiano cheese on the dough. With the help of the paper, roll out the dough, close the ends with string and cook in boiling water for about 20 minutes.
Remove the roll from the pan, let it cool, cut into slices about 2 cm thick, place in a buttered oven dish, sprinkle with 2 tablespoons Parmigiano cheese, a drizzle of melted butter and bake for 7-8 minutes at 350 °F/ 180 °C. Serve it hot.

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