Ingredients
2
2 servings
- •1 lb ricotta cheese
- •1 bag spinach, frozen, chopped, thawed and drained (16 ounce - 450 G)
- •1 teaspoon nutmeg, pumpkin spice seasoning
- •½ cup freshly grated parmigiano-reggiano cheese
- •¼ cup shredded mozzarella cheese
- •kosher salt, to taste
- •ground black pepper, to taste
- •The Last Pasta Dough Recipe You’ll Ever Need, for assembly
Instructions
- Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
- In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
- Use to fill your favorite pasta shapes, such as ravioli or tortellini.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 583
- Carbohydrate: 12g
- Fat: 43g
- Fiber: 0g
- Protein: 38g
- Sugar: 0g
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