- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Spinach and ricotta rondelli combines rolls of dough filled with mashed fresh ricotta and spinach sautéed in garlic and olive oil, covered with homemade tomato sauce and parmesan cheese gratin in the oven.”
What you need to know
- Spinach sautéed with garlic transfers an herby aroma to the ricotta, creating a light and balanced filling.
- The al dente cooking of the pasta for rondelli prevents it from breaking when receiving the ricotta paste.
- The tomato sauce placed at the base and top provides the necessary moisture to bake without drying out.
Ingredients
Main
- 300g of rondelli dough
- 250g of fresh spinach
- 200g of ricotta
- 1 cup of tomato sauce
- 1/2 cup of grated Parmesan cheese
- 1 clove of garlic, minced
- Salt and pepper to taste
- Olive oil to taste
Instructions
Principal
- Start by cooking the rondelli pasta in salted water until al dente, according to the package instructions.
- Meanwhile, in a saucepan, heat a little olive oil and sauté the chopped garlic until golden.
- Add the spinach and sauté until wilted. Season with salt and pepper.
- In a bowl, mix the sautéed spinach with the mashed ricotta and set aside.
- Drain the cooked pasta and fill each piece with the spinach and ricotta mixture.
- Arrange the stuffed rondellis in a greased baking dish and cover with the tomato sauce.
- Finally, sprinkle the Parmesan cheese on top and take to the preheated oven at 180°C for 20 minutes.
- Serve hot and enjoy!
Chef's tips
- Drain the water released by the spinach well after sautéing so that the ricotta filling does not become watery.
- Mash the ricotta with a fork and add a drizzle of olive oil and pepper to make it more velvety and pliable.
- Drizzle the bottom of the baking dish with a layer of tomato sauce before arranging the cut rondellis.
Variations
- Add 1/2 cup of toasted chopped walnuts to the ricotta filling to provide a crunchy texture to the dish.
- Add lemon zest to the spinach mixture to bring refined citrus freshness.
- Gratin with grated buffalo mozzarella on top in the last 5 minutes of baking to form a golden crust.
Substitutions
- Fresh milk ricotta can be substituted with drained cottage cheese or vegan almond ricotta.
- Fresh spinach can be swapped for chopped escarole leaves or bok choy sautéed in garlic.
- Traditional tomato sauce can be replaced by classic béchamel sauce with nutmeg.
How to store
Store leftovers covered in the refrigerator for up to 3 days. When reheating in the oven, cover with aluminum foil and add 2 tablespoons of water or sauce on the sides so that the rondelli dough remains soft and hydrated.
Can it be frozen?
The dish freezes very well assembled with the tomato sauce for up to 60 days in the freezer. To thaw and serve, take directly to the oven at 180°C for about 30 to 35 minutes until the center is bubbling.
What to serve with
Serve warm accompanied by ciabatta bread toasted with olive oil, arugula salad with parmesan shavings, or roasted vegetables. It pairs perfectly with glasses of Pinot Grigio white wine or natural white grape juice.
Frequently asked questions
How long should the rondelli dough boil in the water?
Boil only for about 4 to 5 minutes until flexible without overcooking so as not to tear when rolling.
How to make the ricotta filling creamier and less crumbly?
Add 2 tablespoons of olive oil or milk to the ricotta mashed with salt before filling the dough.
Can I use pastry dough to make ricotta rondelli?
Yes, the fresh pastry dough in a roll is very practical for filling, rolling, and cutting before putting it in the oven.
Why put tomato sauce on the bottom of the baking dish?
The layer of sauce at the base prevents the rondellis from sticking to the bottom and ensures moist heat throughout the piece.
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