Curds
Instructions
Boil the spinach, squeeze dry and chop.
Crush the ricotta with a fork, add chopped spinach, a pinch of salt, a ground pepper, a generous handful of parmesan and nutmeg.
Drain the pasta al dente and dress it with ricotta.
Mix gently and bring right to the table.
Ingredients and dosing for 4 persons
- 400 g of type pasta celery
- 200 g of roman ricotta
- 1 rub of nutmeg
- 400 g of spinach
- Grated parmesan cheese
- Salt
- Pepper