← Tutte le ricette

🍝 Creative spinach pockets from fresh dough

402 kcal · 30 min · 4 porzioni

Ingredienti

• 350 g semolina flour (or all-purpose flour Type 405)
• 2 eggs
• 1 tbsp olive oil
• salt
• 500 g spinach
• 150 g ricotta
• 80 g Grana Padano (freshly grated)
• 2 eggs
• nutmeg (freshly grated)
• salt
• pepper (freshly ground)

Preparazione

1. 1. Wash the spinach thoroughly and cut off all the tough stems.
2. 2. Put the spinach in boiling salted water for 5 minutes to briefly cook it (this is called blanching).
3. 3. Drain the spinach and squeeze it as tightly as possible so that no water remains.
4. 4. Mash the soft spinach with two forks into a fine mass and squeeze it firmly again.
5. 5. Mix the squeezed spinach with the ricotta cheese.
6. 6. Season the filling generously with salt, pepper, and grated nutmeg.
7. 7. Stir the Grana cheese and the eggs into the filling.
8. 8. Put flour, eggs, 80 milliliters of water, olive oil, and 1 teaspoon of salt in a bowl.
9. 9. Knead the ingredients into a smooth and elastic dough.
10. 10. Shape the dough into a ball and wrap it in a kitchen towel.
11. 11. Let the dough rest at room temperature for about 30 minutes.
12. 12. Divide the dough into portions and roll them out very thinly on a floured surface with a rolling pin or a pasta machine.
13. 13. Cut circles with a diameter of 6 centimeters from the dough sheets.
14. 14. Use a glass or a round cookie cutter, which you press onto the dough, for this.
15. 15. Boil the pasta in plenty of salted water for 4 minutes.
16. 16. Drain the pasta and serve it to your liking.

Valori per porzione

• kcal: 402
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 48 g