Ingredients
- 1 lb. 2 oz. flour
- 2 eggs
- Pinch salt
- 150 ml milk, warmed
- 750 grams spinach, weighed without stems
- 300 grams ricotta
- 1 tbs. butter
- 1/2 ½ onion, chopped
- 2 tbs. grated Parmesan
- Salt and pepper
- 1/2 ½ tsp. nutmeg
- 1 egg yolk
- Salt
- 3 oz butter, melted
- Grated Parmesan cheese
Preparation
Step 1
Wash the spinach and remove the stems. Boil until they crumple, in very little water. Drain and squeeze out the water and chop. Fry the onion in butter until soft. Add the spinach and stir well. Then add the cheese, salt if needed, and nutmeg. Take off the heat and mix with ricotta in a bowl.
Make the dough: Mix the eggs into the flour, add the milk gradually, knead well for 10 minutes until the dough is smooth and elastic. Let rest for 30 minutes. Roll out dough and cut into rounds with a 3 inch pastry cutter. Brush round the edges with the egg yolk mixed with a teaspoon of water. Place a tablespoon of filling into the center of the dough, fold over to form a half moon and press the edges firmly together.
Cook for 3 – 4 minutes until tender. Drain well and serve with melted butter.