Ricotta and spinach quadrotti
Fresh laminated egg pasta with a ricotta and spinach base filling
Ricotta and spinach quadrotti – ingredients:
Pasta 40%: soft wheat flour type 00, durum wheat, egg 18%, water.
Filling 60%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0, yeast, salt), potato flakes (dehydrated potatoes (99%), spices, salt, nutmeg.
Cooking time: 3 minutes
Ricotta and spinach quadrotti recipe
For the filling:
200 grams of spinach
600 g cheese
150 grams of Parmesan
For the pasta:
500 grams of flour
1 pinch of salt
Wash the spinach and let them boil for 10 minutes.
When cooked, drain and let cool before you chop.
Prepare the dough by placing the flour on a work surface and putting the center eggs and a pinch of salt.
Work the eggs with the flour gradually taking it from the sides of the fountain.
Create a ball with the dough and set aside. For a more detailed description of the preparation of egg pasta consulted our special.
Prepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan cheese, salt, pepper and nutmeg until mixture is smooth.
Roll out the dough into two sheets with a thickness of about 1 mm, with the aid of a rolling pin or car tirapasta.
Spread the filling on the dough in mounds spaced. Cover with the other sheet and cut out the ravioli with
the appropriate tool.
Cook the ravioli in salted water and remove them when they come to the surface of the water with a slotted spoon.
Season to taste.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.