Lasagnette with Spinach Leaves, Shallots and Ricotta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Peel and halve the shallots. Then sauté, deglaze with the juice and add the sugar. Let it simmer over a low heat.
- Meanwhile, cook the lasagnette in salted water. Blanch the spinach, quench, squeeze out and chop or warm up frozen spinach.
- 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.
- 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.
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