Spinach and Ricotta Filling for Pasta

Published September 1, 1993.

Why this recipe works:

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky… read more

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

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Makes about 2 1/2 cups

This filling works well with either a tomato or brown butter sauce (see related recipes). Other leafy vegetables such as kale and Swiss chard may be substituted for the spinach. Three-quarter cups frozen chopped spinach may be used if desired; defrost spinach and squeeze out excess liquid before cooking it with the onions.

Ingredients

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