Anelli Di Ricotta

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

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
Anelli Di Ricotta
Anelli Di Ricotta

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.

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