Spinach Filling for Agnolotti del Plin or Agnolotti del Plin di Spinaci
Agnolotti del Plin is delicious with a variety of stuffings. Meat is traditional as is this spinach stuffing.
Course
Filling for Pasta
Cuisine
Italian, Piemontese
Prep Time15minutes
Total Time15minutes
Servings4serv
AuthorValerie Lugonja via Federico Crova and Cooking in Italy
Ingredients
400gfresh egg pasta dough(recipe above)
400gfresh spinach
80gfreshly grated Parmesan cheese
120gricotta cheese
nutmeg, salt and pepper to taste
Instructions
Wash spinach, salt and cook in a ladle of water (very little water); squeeze out all liquid and roughly chop OR buy chopped frozen spinach and squeeze out all liquid (some brands are as good as fresh)
Place all ingredients in food processor to combine into a paste; taste for seasoning and adjust as needed
Place filling into a pastry bag for portioning purposes; rest until pastry is rolled
Recipe Notes
Purchasing Spinach: Frozen spinach works well for this recipe, but you must purchase more than double the amount frozen that the recipe calls for. For example, I purchased 6 300g boxes, or 1800g for a double batch. This totaled 700g of spinach with all liquid squeezed out of it. 800g was necessary for one batch.