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Chicory, spinach and ricotta filling

Australian Gourmet Traveller Italian recipe for chicory, spinach and ricotta filling.

By Lisa Featherby
  • Serves 6
  • 15 mins preparation
  • 10 mins cooking plus cooling
Chicory, spinach and ricotta filling
Chicory, spinach and ricotta filling


  • 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


  • 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 <b><a href="/recipes/recipe-search/masterclass/2010/4/rotolo-di-pasta-ripieno/">rotolo di pasta ripieno recipe</a></b>.