Summary

Ingredients

For the dough:

• 300 g spelled flour, fine
• 3 egg (s)
• 1 tablespoon olive oil
• 0.5 teaspoon ½ salt

For the filling:

• 225 g spinach leaves, (frozen)
• 200 g ricotta
• 1 egg (s)
• 3 clove (s) garlic
• 1 onion (s)
• a bit salt

For the sauce:

• 400 ml cream
• 150 g parmesan, freshly rated
• some salt and pepper, to taste
• 1 clove garlic

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Instructions

1. Knead the flour, salt, olive oil and eggs together until everything has bonded together and a smooth, shiny dough is formed. Wrap the ball of dough in foil and let it rest for an hour in the refrigerator.
2. Prepare the leaf spinach according to the instructions on the packet, peel and finely dice the onions and garlic cloves. Season the spinach with salt and mix with the diced onions and garlic. Whisk the egg and mix with the ricotta.
3. Shape the pasta dough into sheets. Place small heaps of the filling on a pasta plate. Make sure that there are several centimeters between the piles. Place a second plate of pasta over the one filled with fillings. Press the dough sheets between the piles and divide them into packets between the fillings. The pasta plates can also be cut to the required size beforehand. Take good care that the edges are closed. Then cook in salted boiling water.
4. For the sauce, heat the cream, season with salt and pepper, add finely chopped garlic and parmesan and bring to the boil.