Name: Ricotta and Spinach Stuffed Fazzoletti (fazzoletti alla farcia di magro)
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 1/4 cup (60 ml) olive oil; 1 can (28 oz/796 ml) plum tomatoes, crushed with your hands (or crushed tomatoes); 8 cups (200 g) baby spinach, coarsely chopped; 2 tbsp (30 ml) olive oil; 1 garlic clove, finely chopped; 2 1/4 cups (560 ml) ricotta cheese (1 1/2 containers of 425 g each); 1 cup (70 g) Parmesan cheese, freshly grated; 1 1/2 cups (150 g) mozzarella cheese, grated; Ground nutmeg, to taste; Fresh lasagna noodles, cut into two squares each (1 package of 360 g); Basil leaves, for garnish

Ingredients

Tomato Sauce

1 onion, chopped
2 garlic cloves, chopped
1/4 cup (60 ml) olive oil
1 can (28 oz/796 ml) plum tomatoes, crushed with your hands (or crushed tomatoes)

Fazzoletti

8 cups (200 g) baby spinach, coarsely chopped
2 tbsp (30 ml) olive oil
1 garlic clove, finely chopped
2 1/4 cups (560 ml) ricotta cheese (1 1/2 containers of 425 g each)
1 cup (70 g) Parmesan cheese, freshly grated
1 1/2 cups (150 g) mozzarella cheese, grated
Ground nutmeg, to taste
Fresh lasagna noodles, cut into two squares each (1 package of 360 g)
Basil leaves, for garnish

Preparation

Tomato Sauce

In a pot, soften the onion and garlic in the oil. Add the tomatoes and bring to boil. Simmer, uncovered, for 15 minutes. Season with salt and pepper. Pour half of the sauce into a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.

Fazzoletti

Meanwhile, in a large pot or skillet, wilt the spinach in the oil with the garlic. Drain and let cool.
In a bowl, combine the spinach, ricotta, Parmesan and 1 cup (100 g) of mozzarella. Add the nutmeg. Generously season with salt and pepper.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool.
On a work surface, lay out the pasta squares. Place about 1/3 cup (75 ml) of the filling in the centre of each square. Form into square packets by folding the four pointed edges towards the centre over the filling.
Place the packets side-by-side in the baking dish, folded side down. Drizzle with the remaining sauce and sprinkle with the remaining mozzarella. Bake for 30 minutes. Finish under the broiler, if desired. Garnish with basil.

Note from Ricardo

Here is a new and refined way to serve fresh lasagna. The filling is placed in the center of the pasta and folded into small packets. You only have to place the packets, side-by-side, folded side down, in a baking dish.

Ricotta and Spinach Stuffed Fazzoletti (fazzoletti alla farcia di magro)

Categories

Ingredients

Tomato Sauce

Fazzoletti

Preparation

Tomato Sauce

Fazzoletti

Note from Ricardo

Personal Note