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
Cappelletti on Spinach Leaves
Cappelletti on Spinach Leaves

Instructions

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

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