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.
Servings: 4 serv
Ingredients
- 400 g fresh egg pasta dough (recipe above)
- 400 g fresh spinach
- 80 g freshly grated Parmesan cheese
- 120 g ricotta 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
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.