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

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

  • Preparation 40 min
  • Cooking 45 min
  • Servings 4
  • Végétarien
  • Sans noix

Categories

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

  • Fazzoletti

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.

Personal Note