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This stuffing is suitable for tortelli,
tortelloni, and ravioloni. The best sauce is a strained tomato
(Ripieno di Spinaci)
2 pounds spinach or Swiss chard leaves
1/2 pound ricotta
1 1/2 ounces parsley
1 clove garlic
8 tablespoons Parmigiano
1 very small onion or leek
1 large egg
1/8 pound pancetta
2 ounces butter
- Wash the spinach thoroughly. Cook the
spinach in a pot with very little water. When the liquid has
evaporated, remove from fire and cool, then squeeze well and
chop finely. Wash the parsley and mince it finely with the garlic,
onion and pancetta. Lightly brown the resulting battuto in a
saucepan with the butter, stirring frequently, for about 5 minutes.
Add the spinach, salt, mix well and let cook over a low heat
for about 10 minutes, stirring frequently. Let cool.
- Sieve ricotta into a bowl. Add the spinach
mixture together with Parmigiano, egg, a pinch of nutmeg and
pepper (and some salt, if necessary). Mix well and let stand
in a cool place for several hours before using.
- If desired, add 2 ounces of sausage to
the battuto (mixture).
Makes ? servings.
Recipe courtesy of The Italian Trade Commission.
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