This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù.
Ingredients
- butter or oil, for frying
- 40 g pecans, crushed
- 1 shallot, minced
- 15 g (2 cloves) garlic, smashed or minced
- 60 g thawed chopped spinach
- 20 g fresh herbs (thyme, basil, oregano, etc.), chopped, or about 1 tbsp dried
- 1–2 g freshly ground black pepper
- 3 g salt
- 250 ml ricotta cheese
- 25 g (~½ cup) Parmesan, grated, plus more for serving
Method
Toast the pecans in a little butter or oil until fragrant. Add the shallot and garlic and cook until soft and translucent.
Add the spinach, herbs, pepper, and salt, and cook, stirring, until the spinach starts to dry out. Deglaze with a splash of water if needed, scraping up any fond. Let cool.
Mix the cooled spinach mixture thoroughly with the ricotta and Parmesan. Chill before using as a pasta filling.
Notes
- Roll the cooled filling into a log and freeze it. You can then slice it into 5–10 g pieces, depending on the size of pasta you plan to fill.