for 4 person

Filling

1 tbsp	olive oil
1	garlic clove, finely chopped
½	onion, finely chopped
300 g	leaf spinach, dripping wet
¾ tsp	salt
a little	pepper
150 g	ricotta (Galbani)

Sauce

1 tbsp	olive oil
½	onion, finely chopped
500 g	cherry tomatoes, cut in half or into quarters
1 tbsp	tomato puree
1 dl	water
1 tbsp	thyme leaf
½ tsp	sugar
½ tsp	salt
a little	pepper

To assemble

2	rolls of pasta dough (250 g)
100 g	ricotta (Galbani)
50 g	Pecorino, finely grated

How it's done

Filling

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.

Sauce

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.

To assemble

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.

To bake

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

Show complete recipe