Spinach Pasta Filling for Anolini

Name: Spinach Pasta Filling for Anolini
Prep time: 20 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 2 bunch Spinach, leaves only; 1.5 cup Whole milk ricotta; 0.33 cup Parmigiano Reggiano or other hard grating cheese; dash Freshly grated nutmeg; 0.5 piece Lemon zest (from half a lemon); splash Lemon juice; Salt; Pepper

20 mins prepServes 6

This recipe details how to make a flavorful spinach, ricotta, and Parmesan filling for anolini pasta, inspired by traditional Emilia-Romagna cuisine. The filling is made with blanched spinach, whole milk ricotta, Parmigiano Reggiano, nutmeg, lemon zest, and lemon juice.

6 servings

Checkout experience

Shop ingredients

Instructions

Blanch the spinach leaves in lightly salted boiling water until wilted & vibrant, about 30 seconds. Drain & run under cold water to stop the cooking. Wrap the spinach in a clean dish towel & wring out as much moisture as possible. Finely chop.

Add the chopped spinach & cheeses to a food processor. Follow with the nutmeg, lemon zest, a squeeze of lemon juice, salt & pepper. Pulse to combine until smooth & creamy. Adjust seasoning to taste. Transfer to a bowl or piping bag & refrigerate until ready to use.

View original recipe

Spinach Pasta Filling for Anolini

What you need

Instructions

More recipes

Spinach Pasta Dough

Carandini Bianca Sweet White Vinegar & Cranberry Drizzle

Emerald Basil Oil

Saffron, Lemon & Ricotta Pasta Filling

Green Pasta Dough

Basil Pasta Dough

Caponata-Inspired Pasta Filling

White Wine Pasta Dough

French Ravioli Filling

Sweet Potato Pasta Filling

Panzanella-Style Pasta Salad

Pesto & Burrata Pasta Filling