Chicory, spinach and ricotta filling


You'll need

1 tbsp olive oil 1 onion, diced 2 garlic cloves, finely chopped 4 bunches spinach, trimmed 1 bunch chicory, trimmed 400 gm ricotta 100 gm finely grated parmesan Finely grated rind of 1 lemon To taste: freshly grated nutmeg

Method

  • 01
  • Heat oil in a small frying pan over medium-high heat. Add onion and garlic, sauté until tender (5-10 minutes). Transfer to a large bowl and set aside to cool to room temperature.
  • 02
  • Meanwhile, blanch spinach and chicory until just tender (5-10 seconds), then refresh. Drain, squeeze out excess water, coarsely chop and add to onion mixture with remaining ingredients. Season liberally to taste and refrigerate until required for rotolo di pasta ripieno recipe.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

May 2010

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Beef cheek recipes

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool