Anelli Di Ricotta

Summary

Ingredients

• 70 grams flour
• 200 ml milk
• 1 tablespoon butter, melt
• 2 egg (s)

For the filling:

• 100 g spinach, already blanched or frozen
• 250 g ricotta
• 50 g mascarpone
• 1 egg yolk
• 50 g parmesan, freshly rated
• salt and pepper
• nutmeg
• Oil and butter

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Instructions

1. Whisk the flour with milk, butter and a pinch of salt. Stir in eggs. Pour the dough through a sieve and let it rest for 10 minutes.
2. In the meantime, squeeze out the spinach and roughly chop it. Mix the ricotta, mascarpone, spinach, yolk and 1 tablespoon parmesan, season well with salt, pepper and grated nutmeg.
3. Preheat the oven to 220 °. Grease a baking dish with butter.
4. Bake 6 thin pancakes one after the other in a little oil. Brush the pancakes with filling, fold in 2-3 cm on both sides and roll up. Cut the rolls into 4 parts each and place them in the mold with the cut surface facing upwards. Sprinkle the rolls with the rest of the parmesan, cover with a few flakes of butter and bake in the preheated oven for about 10 minutes.
5. Salad goes best with it.