Chicory, spinach and ricotta filling

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

Chicory, spinach and ricotta filling

Chris Chen

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.



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](|target=”_blank”).

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