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PACCHERI RIGATI FILLED WITH SPINACH, RICOTTA & FRESH TOMATO SAUCE

Ingredients (4 servings): 1 package of Paccheri Rigati
  • 350 g. ricotta cheese
  • 2 tablespoons olive oil
  • 400 g. finely chopped spinach
  • 3 – 4 green onions (only the leaves)
  • 300 g. tomato, finely chopped
  • 2 – 3 tablespoons basil, finely chopped
  • a bit of basil oil
  • salt and freshly ground pepper
Execution: Sauté the spinach in olive oil until all liquid evaporates. Mix it with ricotta cheese and season with salt and pepper. Cook the Paccheri Rigati for 14 minutes in boiling salted water. Drain them and fill them with the ricotta-spinach mixture (use a pastry bag). Dip the green onion leaves in hot water for 1 minute. Dry them and use them to tie small packs of 5 – 6 filled Paccheri with one leaf of green onion. Mix the tomato and basil in order to make a fresh sauce. Optionally, roast the filled Paccheri Rigati in the oven with the fresh tomato sauce for 6 minutes to 180°C, adjusting the oven on fan mode. Serve the little packs with the sauce and drizzle some basil oil.