How to make the Spinach Stuffing:
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 mins. Add the spinach, salt, mix well and let cook over a low
heat for about 10 mins, 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 oz. of sausage to the battuto. This stuffing is
suitable for tortelli, tortelloni, and ravioloni.
The best sauce is a strained tomato sauce.
Recipe courtesy of The Italian Trade Commission.
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