Ingredients
2 servings
- 1.5 cups all-purpose flour, plus extra for dusting
- 2 eggs
- 3/4 cup ricotta
- 2 cups fresh baby spinach
- 1/4 cup grated parmesan, plus extra to serve
- Pinch of nutmeg
- Salt and pepper
- 3 tbsp butter
- 6 fresh sage leaves
Instructions
Mound the flour, make a well, crack in the eggs and work into a smooth dough
Knead for 8 minutes, wrap and rest for 30 minutes
Wilt the spinach in a pan, squeeze out all the water and chop finely
Mix the spinach with the ricotta, parmesan, nutmeg, salt and pepper
Roll the dough very thin with a pasta machine or rolling pin, one half at a time
Place small spoonfuls of filling on one sheet, about 1.5 inches apart
Brush around the filling with water, cover with the second sheet and press out the air
Cut into squares and seal the edges with a fork
Cook in gently boiling salted water for 3 to 4 minutes
Toss in butter melted with the sage and serve with extra parmesan
Tips
- Contains gluten, eggs and milk
- One of you rolls, the other fills, then swap
- Squeeze the spinach really dry, or the filling will make the pasta soggy
Check for allergies and intolerances before you start, and swap ingredients as needed.