Fagottini di Ricotta e Spinaci

Ingredients

• 12 sheets pasta sheets
• 15 oz ricotta cheese
• 10 oz spinach
• 2 cups tomato sauce
• 1 cup parmesan cheese
• 1 teaspoon nutmeg
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 quarts water

Instructions

1. 1

   Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt.

2. 2

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 10 oz of spinach and sauté for about 3-4 minutes until wilted. Remove from heat and let cool.

3. 3

   In a mixing bowl, combine 15 oz of ricotta cheese, the cooled spinach, 1 teaspoon of nutmeg, 1 teaspoon of black pepper, and ½ cup of grated parmesan cheese. Mix well.

4. 4

   Lay out the pasta sheets on a clean surface. Place about 1 tablespoon of the ricotta and spinach mixture in the center of each pasta sheet.

5. 5

   Fold the pasta sheets over the filling to form a triangle or rectangle, and press the edges to seal. Make sure there are no air pockets.

6. 6

   Carefully add the filled fagottini to the boiling water and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

7. 7

   In a saucepan, heat 2 cups of tomato sauce over medium heat until warmed through.

8. 8

   To serve, place the fagottini on a plate, spoon the warm tomato sauce over them, and sprinkle with the remaining ½ cup of grated parmesan cheese.

9. 9

   Enjoy your delicious Fagottini di Ricotta e Spinaci!