Spinach Stuffing (Ripieno di Spinaci)
This stuffing is suitable for tortelli, tortelloni, and ravioloni. The best sauce is a strained tomato sauce.
2 pounds spinach or Swiss chard leaves
1/2 pound ricotta
1 1/2 ounces parsley
1 clove garlic
8 tablespoons Parmigiano
1 very small onion or leek
1 large egg
1/8 pound pancetta
2 ounces butter
- Wash the spinach thoroughly. Cook the spinach in a pot with very little water. When the liquid has evaporated, remove from fire and cool, then squeeze well and chop finely. Wash the parsley and mince it finely with the garlic, onion and pancetta. Lightly brown the resulting battuto in a saucepan with the butter, stirring frequently, for about 5 minutes. Add the spinach, salt, mix well and let cook over a low heat for about 10 minutes, stirring frequently. Let cool.
- Sieve ricotta into a bowl. Add the spinach mixture together with Parmigiano, egg, a pinch of nutmeg and pepper (and some salt, if necessary). Mix well and let stand in a cool place for several hours before using.
- If desired, add 2 ounces of sausage to the battuto (mixture).
Makes ? servings.
Recipe courtesy of The Italian Trade Commission.