Lasagnette with Spinach Leaves, Shallots and Ricotta

Summary

Ingredients

• 320 g pasta (lasanette)
• Salt water
• 250 g shallot (s)
• 300 ml juice, red (e.g. apple-plum)
• 500 g spinach leaves, fresh or frozen
• 2 cloves garlic)
• 2 tablespoon olive oil
• 200 ml cream
• 250 g ricotta
• 50 g parmesan cheese
• 2 tablespoon herbs, chopped
• salt and pepper
• nutmeg
• 1 tablespoon sugar

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Instructions

1. Peel and halve the shallots. Then sauté, deglaze with the juice and add the sugar. Let it simmer over a low heat.
2. Meanwhile, cook the lasagnette in salted water. Blanch the spinach, quench, squeeze out and chop or warm up frozen spinach.
3. Peel the garlic and chop in to fine slithers. Then sweat, add the spinach and cream and simmer for 2-3 minutes. Season to taste with salt, pepper and nutmeg. Fold in the parmesan.
4. Mix the ricotta with the herbs and season with salt and pepper. Mix the pasta with the spinach. Serve the spinach noodles with the shallots and herb ricotta.