- a little pepper
- 1 tbsp. tomato puree
- 0.5 tsp. salt
- 1 tbsp. olive oil
- 1 clove of garlic, finely chopped
- 0.5 tsp. sugar
- 0.5 onion, finely chopped
- 1 dl water
- 1 tbsp. thyme leaves
- 300 g leaf spinach, dripped wet
- 500 g cherry tomatoes, cut in half or into quarters
- 100 g ricotta cheese (Galbani)
- 2 rolls of pasta dough (250 g)
- 50 g Pecorino cheese
Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and wilt over a medium heat for about 5 mins. Remove the lid and allow the liquid to reduce. Season the spinach, leave to cool then mix with the Ricotta.
Heat the oil and sauté the onion and tomatoes. Add and briefly sauté the tomato puree. Pour in the water, cover and simmer for approx. 10 mins., stir in the thyme, season. Pour approx. 1/3 of the sauce into the prepared tin.
Unroll the pasta dough and cut crossways into 6 equal-sized strips. Place approx. 1 1/2 tbsp of the filling on the narrow edge of each of the dough strips, leaving a free edge of about 1 cm on the left and right. Roll up the dough strips and transfer to the prepared tin. Top with the remaining sauce. Mix the Ricotta and cheese and place on top in batches.
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
- Pasta Dishes
- 55 mins Preparation/cooking time: ca. 30m + Bake: ca. 25m
- Servings For 4 people
- Nutrition 386 Kcal