Receita Solta

Delicious Spinach and Ricotta Rondelli

RS

Por

Master Receita Solta

Delicious Spinach and Ricotta Rondelli
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories450 kcal

Resumo para quem tem pressa

"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."

Delicious Spinach and Ricotta Rondelli

O Que Você Precisa Saber

- 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 Course

  • 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

Main Course

1

Start by cooking the rondelli pasta in salted water until al dente, according to the package instructions.

2

Meanwhile, in a saucepan, heat a little olive oil and sauté the chopped garlic until golden.

3

Add the spinach and sauté until wilted. Season with salt and pepper.

4

Em uma tigela, misture o espinafre refogado com a ricota amassada e reserve.

5

Drain the cooked pasta and fill each piece with the spinach and ricotta mixture.

6

Organize os rondellis recheados em uma forma untada e cubra com o molho de tomate.

7

Finally, sprinkle the Parmesan cheese on top and take to the preheated oven at 180°C for 20 minutes.

8

Serve hot and enjoy!

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Spinach and Ricotta Rondelli com perfeição.

COMPRAR INGREDIENTES

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Chef 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

- Adicione 1/2 xícara de nozes picadas tostadas ao recheio de ricota para conferir textura crocante ao prato. - Acrescente raspas de casca de limão-siciliano à mistura de espinafre para trazer frescor cítrico refinado. - Gratine com queijo muçarela de búfala ralado por cima nos últimos 5 minutos de forno para formar crosta dourada.

Substitutions

- A ricota fresca de leite pode ser substituída por queijo cottage drenado ou ricota de amêndoas vegana. - O espinafre fresco pode ser trocado por folhas de escarola picadas ou acelga refogada no alho. - O molho de tomate tradicional pode ser substituído por molho bechamel clássico com noz-moscada.

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 You Freeze It?

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 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.

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.

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