Rotoli di Spinaci e Ricotta

Spinach and Ricotta Filling for Pasta Rolls

Preparation info
    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • cups (¾ pound) ricotta cheese
  • 2 pounds fresh spinach, well rinse


Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid. If using fresh spinach, cook it in the rinsing water clinging to the leaves until wilted, 3 to 5 minutes. Drain well and chop finely. If using thawed, frozen spinach, squeeze dry.

Melt the butter in a large sauté pan over medium heat and let it color just slightly. Add the spina