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Betty Bossi Koch-Center
One wide-bottomed ovenproof dish (holding approx. 1.5 l), greased
How it's done
Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and allow to wilt over a medium heat for approx. 5 mins. Remove the lid and allow the liquid to reduce. Season the spinach, leave to cool then mix with the Ricotta.
Heat the oil and sauté the onion and tomatoes. Add the tomato puree and cook briefly. Pour in the water, cover and simmer for approx. 10 mins., stir in the thyme, season. Pour approx. 1/3 of the sauce into the prepared dish.
Unroll the pasta dough and cut crosswise into 6 equal strips. Spoon approx. 1 1/2 tbsp of the filling along the narrow edge of each of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and transfer to the prepared dish. Top with the remaining sauce. Mix the Ricotta and cheese and spread over the top in portions.
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
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