Name: Chicory, spinach and ricotta filling
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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

Chicory, spinach and ricotta filling

Master this ricotta filling and use it to fill pastas of all kinds, from cannelloni to ravioli.

Serves 6

Prep

15M

Cook

10M

Total

25M

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This creamy, herby mix is the traditional filling for the northern Italian pasta dish of rotolo di pasta ripieno, but you can use it in a variety of other stuffed pastas. The only limit is your imagination.

Ingredients

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

1.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.

2.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](https://www.gourmettraveller.com.au/recipes/browse-all/rotolo-di-pasta-ripieno-14136|target=”_blank”).

Recipe / styling by Lisa Featherby

Ingredients

Method

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