Filled Pasta with Ricotta

Ingredients

• 250 g wheat flour
• 50 g semolina
• 3 eggs
• 2 tbsp olive oil
• 100 g Spinach
• 1 onion
• 1 tbsp butter
• 250 g ricotta
• 2 tbsp freshly grated Parmesan
• 4 tbsp heavy cream
• Salt
• pepper (ground)
• nutmeg (freshly ground)','3 sprigs sage','100 g butter

Instructions

1. 1.

   Mix flour and semolina, add eggs, a splash of water if needed, salt and olive oil; knead into a smooth dough. Wrap in plastic and rest for about 20 minutes.

2. 2.

   Wash spinach, drain, rinse, squeeze dry, chop roughly. Dice onion finely, sauté in hot butter until translucent, then remove from heat. Combine ricotta with parmesan and cream; fold in spinach and onions, season with salt, pepper, nutmeg.

3. 3.

   Roll dough thin on floured surface, cut into circles. Place small mounds of filling about 4 cm apart on one sheet, brush edges with water, cover with second sheet, press seams. Cut out rounds with a cutter, seal edges with fork. Boil salted water; drop pasta and simmer for 6–8 minutes.

4. 4.

   Rinse sage leaves, shake dry, remove from stems. Melt butter in a pan, add sage, let infuse briefly, then toss in the cooked pasta and coat lightly. Plate and serve immediately.