Wednesday, 29 July 2009

Spinach and Ricotta Pasta Stacks

Since I discovered how to make home-made pasta it's been an infrequent favourite of mine. This recipe started out as me wanting to make ravioli, but not wanting the hassle of constructing them. It turned out very nicely in the end and is relatively simple.


  • 400g cherry tomatoes, sliced into quarters

  • 250ml single cream

  • 250g ricotta

  • 1 tin of tinned spinach (about 300g)

  • a few gratings of nutmeg

  • salt and pepper to taste

  • 400g strong white flour (get '00' pasta flour if possible, but strong flour will do)

  • 4 large eggs

  • 2 tsp water



  1. Mix the tomatoes and cream in a pan and put on a low heat.

  2. Mix the ricotta and tinned spinach in a different pan and place on a low heat. Add salt and pepper to taste and a few gratings of nutmeg.

  3. Mix the flour, eggs and water in a bowl until a stiff dough forms (the dough setting on a bread maker is great for this).

  4. Put on a large pan of well salted water with a dash of oil on to boil to cook the pasta in.

  5. Carefully roll the dough out using a rolling pin or a pasta machine. (Make sure to use lots of flour so it doesn't stick.

  6. Whichever you use you will need to roll the pasta out fairly thickly initially, then dust it with flour, fold it over on itself and then roll it out again. Do this at least 4 times, getting thinner and thinner each time.

  7. If it starts too get too long (or wide) to manage cut it into separate pieces.

  8. Once you've got it about 2 to 3 mm thick cut it into even sized squares of 3 or 4 inches across and place in the boiling water.

  9. Cook for 8 to 10 minutes and then construct stacks of pasta in 4 bowls, alternating between pasta and a couple of teaspoons of the spinach and ricotta mix.

  10. Finally pour the tomato and cream mixture over the top of the pasta stacks at the end.

  11. Serve on it's own with freshly ground black pepper to garnish.

Serves 4.

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