Mix the ricotta, egg yolk ... medium heat until the butter begins to foam. Add the spinach leaves and a couple of small ladles of the gnudi cooking water (200ml approx.) and stir gently.

Gnudi is different because it replaces the potato in gnocchi with ricotta cheese or ricotta and spinach. It is similar to the filling that goes into spinach ravioli but without the outer pasta layer.

Mix the spinach, basil, ricotta, pecorino and flour. Add the eggs and lemon zest and season to taste. Roll the mixture into balls about 8 cm in size, place on a baking tray and chill for 30 minutes.

A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...

About Spinach and Ricotta Ravioli Recipe: Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of the pasta. Grind all the ingredients ...

Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the ...

260–275 g lasagne sheets 1 x 150 g mozzarella ball 2 T extra virgin olive oil sea salt and freshly ground black pepper, to taste For the spinach and ricotta 600 g frozen chopped spinach, defrosted 250 ...

Divide the hot marinara sauce among 4 bowls. Remove the gnudi with a slotted spoon and place them directly in the bowls. Sprinkle with the remaining Parmigiano. Tips: Don't drain the gnudi into a ...