Spinach and Ricotta Filling

Written By Stephen Coello

Equipment Needed

  • Pot

INGREDIENTS LIST

  • 5 oz spinach, blanched and drained

  • 1 Pound Ricotta Cheese

  • 1 cup grated Parmeggiano Reggiano

  • Salt and Pepper to taste

METHOD

Start by bringing a pot of water to a boil and season heavily with salt. With and Ice Bath ready to shock, start blanching the spinach in small batches. Once cooked, transfer to an ice bath and allow to chill. Once chilled, squeeze all the excess moisture out using cheesecloth. Roughly chop and combine with the Ricotta Cheese, Parmesan, Salt and Pepper.

Stephen Coello
Previous

Andouille Cappellacci, Marinated Artichokes, Red Spring Onions
Next

Mushroom Stuffed Pansotti