Spinach and ricotta pasta

Spinach and ricotta pasta

A lovely light and healthy pasta that can be enjoyed on its own or with sauce.

– 1 cup of flour
– 1/2 cup of semilina
– 3 egg yokes, and one egg white
– 2 tbsp of water
– 200g of ricotta
– 75g of spinach
– 1 egg yoke
– tbsp of grated parmesan
– 1/4 tsp of grated nutmeg

First prepare your pasta dough, mixing all the ingredients thoroughly by hand or with a machine. Allow to rest, wrapped in cling film at room temperature for an hour. Meanwhile prepare the filling. Gently steam the spinach for 3 or 4 minutes until wilted, cool and mix with the ricotta, adding the egg yoke, parmesan and nutmeg.


Once the pasta dough has rested roll out into a strip about 10cm wide. Next spoon the ricotta filling carefully onto the dough, leaving a gap of about 4cm between each spoonful of filling. Then cut halfway between the spoonfuls using a serrated pasta cutter. Fold over the dough to make your stuffed pasta, making sure you squeeze out any air as you make the fold. Seal the the pasta using a brush of water to help. Boil the pasta in salted water for 3 to 4 minutes and serve with a sprinkle of permesan and sage. I like to eat fresh pasta without sauce so as you really get to taste the freshness, but you can also serve with a sauce if you’d like.


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