Ricotta and Spinach Candies
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Eggs | 2 |
| Egg yolk | 1 |
| Fresh spinach | 250g |
| Ricotta cheese (cowโs milk) | 125g |
| Salt | to taste |
| Nutmeg | a pinch |
| Grana Padano DOP (cheese) | 50g |
| Black pepper | to taste |
| Butter | 100g |
| Fresh sage leaves | 6 |
| Parmesan Reggiano DOP (cheese) | to taste |
Directions
-
Prepare the dough:
- In a large mixing bowl, combine the flour with the eggs and egg yolk. Set aside about 50g of flour for later use.
- Gradually incorporate the eggs into the flour, mixing until fully absorbed.
- Transfer the dough to a clean surface and knead it for about 10-15 minutes, until it becomes smooth and elastic.
- Once kneaded, form the dough into a ball, wrap it in plastic wrap, and let it rest in a cool, lighted area for about 30 minutes.
-
-
Prepare the filling:
- Bring a pot of water to a boil, adding a pinch of salt. Blanch the spinach in the boiling water for a few minutes until softened, then drain and squeeze out any excess moisture.
- Chop the spinach finely and place it in a mixing bowl. Add the ricotta cheese, Grana Padano DOP cheese, a pinch of nutmeg, salt, and pepper.
- Mix everything thoroughly until you achieve a smooth, firm filling.
-
Roll and shape the pasta:
- Roll the dough out into a very thin sheet on a floured surface. Cut the sheet into 10×8 cm rectangles.
- Place a small spoonful of the spinach and ricotta filling at the center of each rectangle.
- Fold the pasta over the filling, forming a cylindrical shape, then twist the edges to seal them into small โcandies.โ Use a fluted pastry cutter or a sharp knife to trim the ends neatly.
-
Dry the pasta:
- Lay the shaped “candies” onto a floured surface and let them dry for about an hour.
-
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta for about 5 minutes, or until they rise to the surface and are tender.
-
Prepare the sage butter sauce:
- While the pasta cooks, melt the butter in a pan over medium heat. Add the fresh sage leaves and fry them until golden and crispy.
-
Serve:
- Drain the cooked pasta and toss it gently in the pan with the sage-infused butter. Serve hot, garnished with freshly grated Parmesan Reggiano DOP to taste.
Enjoy your delicious Ricotta and Spinach Candies, a delightful twist on a classic Italian dish!
