Chicory, spinach and ricotta filling

AT A GLANCE

  • Serves 6 people

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 4 bunches spinach, trimmed
  • 1 bunch chicory, trimmed
  • 400 gm ricotta
  • 100 gm finely grated parmesan
  • Finely grated rind of 1 lemon
  • To taste: freshly grated nutmeg
01   Heat oil in a small frying pan over medium-high heat. Add onion and garlic, sauté until tender (5-10 minutes). Transfer to a large bowl and set aside to cool to room temperature.
02   Meanwhile, blanch spinach and chicory until just tender (5-10 seconds), then refresh. Drain, squeeze out excess water, coarsely chop and add to onion mixture with remaining ingredients. Season liberally to taste and refrigerate until required for rotolo di pasta ripieno recipe.

Topics:

VEGETARIAN, SPINACH, MAIN, MASTERCLASS, PASTA, LEMON, AUTUMN, PARMESAN, NUTMEG, ITALIAN, RICOTTA, CHICORY

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

May 2010

May 2010

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