Saffron pasta with spinach and ricotta

Name: Saffron pasta with spinach and ricotta
Prep time: 50 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g (3¼ oz) ricotta or cream cheese; 10 ml (¼ fl oz) olive oil; 75 g (2½ oz) unsalted butter; 125 ml (4 fl oz) cream; freshly grated Parmesan, to serve; 300 g (10 oz) frozen spinach, thawed, drained and finely chopped; pinch of saffron threads; 1 teaspoon salt; 2 cloves garlic, finely chopped; 300 g (10 oz) plain flour; 3 eggs, lightly beaten; pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The bright yellow saffron pasta needed for this particular recipe is as simple to make as plain fresh pasta. Teamed with a delicious spinach and ricotta sauce, this dish is perfect for vegetarians.

Ingredients

Pasta

pinch of saffron threads
300 g (10 oz) plain flour

Europe
Italy
Main course
Pasta
Vegetarian
Mediterranean

Method

To make the pasta, soak the saffron in 15 ml (½ fl oz) hot water for 15 minutes, then follow the method in the Chef’s techniques, adding the saf