Pasta With Spinach and Ricotta
By: Anonymous
Published: Sunday, December 20, 2009 - 11:18pm

Ingredients




1 pound spinach
2 cups ricotta cheese or cottage cheese
1/2 cup grated Parmesan cheese
1 egg yolk
salt, pepper, and nutmeg
inch fresh 3-egg pasta, rolled and cut into 2  squares (which see)
 cup butter
2 tablespoons chopped fresh mixed herbs (about ½ tsp dried m
2 teaspoons lemon juice





Preparation

1 In a large saucepan, cook spinach in a small amount of water until tender. 2 Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry,  3 In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once. 


Tools










    .  





Place your ad here Loading...

Preparation

 1  In a large saucepan, cook spinach in a small amount of water until tender.  2  Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry,   3  In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once. 


Tools










    .  





Place your ad here Loading...