Cuisine: Italian
Yields:
4 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
10 Mins
Total Time:
1 Hr 10 Mins
This is a delicious starter or main – only trouble if it is a starter your guests will always want more. Once you have made them fresh you will never buy supermarket again! Spinach & Ricotta is a wonderful combination and the Sage and Pine nut butter dressing compliments this dish so well. Delicious!
Ingredients
Adjust Servings
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Herb puree for the pasta
- For the pasta
- For the filling
- For the butter, sage & pine nuts
Instructions
- Cook all the ingredients for the herb puree in a pan of salted boiling water. Drain and then cool, place in a food processor and blitz. Add a little water if necessary. Set aside.
- For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water, salt & herb puree into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.
- You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.
- Wrap the dough in cling film and place in the fridge for at least 20 minutes.
- Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.
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- While the pasta is cooking make the sauce. Toast the pine nuts in a dry frying pan. They are quick to brown so don't take your eyes off them. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.
- When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with Parmesan. Enjoy!