Spinach and Ricotta Filling for Pasta
In one hour, you can make ravioli, tortelli, or tortellini.
Gather Your Ingredients
Key Equipment
Before You Begin
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.
Instructions
1.
Place cleaned spinach leaves and any water that clings to them in a nonreactive soup kettle. Cover and cook over medium heat until spinach wilts, about 5 minutes. Cool spinach slightly, squeeze out the excess liquid, and chop fine; set aside.
2.
Heat butter in a small skillet. Add onions and sauté until translucent, about 5 minutes. Stir in chopped spinach and salt to taste; cook for 1 minute.
3.
Transfer spinach mixture to a medium bowl. Stir in remaining ingredients; adjust seasonings and set aside. (Can be covered and refrigerated overnight.)
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.