Cappelletti on Spinach Leaves

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	20 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 packet pasta (rocket-ricotta-cappelletti), from the cooling shelf, 250 g
1 packet spinach leaves with Gorgonzola, frozen, 300 g
12 cherry tomato (s)
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper
2 tablespoon parmesan, freshly grated
salt water

Instructions

Boil the cappelletti in salted water according to the instructions on the package and allow to drain.
Put the spinach in a saucepan and heat according to the instructions on the package. Season to taste with salt, pepper and balsamic vinegar.
Halve the tomatoes.
Fry the cappelletti in oil in a non-stick pan, add the tomatoes and heat. Season with salt and pepper.
Put the spinach in a deep plate and spread the cappelletti on top. Sprinkle with parmesan and serve hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.