Pasta with Ricotta Filling

Ingredients

• 400 g spinach
• 1 Garlic clove
• 100 g Parmesan (grated)
• 1 tbsp Olive Oil
• 2 tbsp pine nuts
• 200 g ricotta
• 1 egg
• 16 manicotti or cannelloni
• 1 small can tomatoes (peeled and chunked)
• 1 small onion
• 20 g butter
• 1 sprig fresh rosemary
• Salt
• Pepper (freshly ground)
• fat (for greasing the dish)

Instructions

1. 1.

   Wash, trim, and blanch spinach in lightly salted boiling water until wilted. Drain, shock in cold water, squeeze out excess moisture with hands, then roughly chop. Peel garlic. Toast pine nuts in a dry pan without oil, then chop.

2. 2.

   Beat ricotta with egg, season with salt and pepper, press in minced garlic, add chopped pine nuts and spinach, mix well. Fill a pastry bag fitted with a larger nozzle with the cheese mixture and pipe into manicotti or cannelloni. Place stuffed pasta in a greased baking dish and spoon remaining cheese mixture over the rolls. Bake in preheated oven at 200°C for about 35 minutes.

3. 3.

   Meanwhile, peel onion and dice finely. Chop rosemary. Melt butter in a saucepan, sauté onion until translucent, add tomatoes and rosemary, simmer gently for about 8 minutes. Season with salt and pepper, then serve the sauce alongside the finished manicotti.