The fresh pasta filled with ricotta, spinach, and robiola is a creamy and hearty first course, perfect for a Sunday lunch or a special dinner.
In this recipe, I prepared it a bit differently than usual because the dough is cut into diamonds or lozenges, filled with a delicate and enveloping filling, then arranged in a baking dish with béchamel sauce and grated parmesan for an irresistible gratin.
Easy to prepare and full of flavor, these pastry diamonds can also be made in advance and cooked at mealtime.
A creative and scenic idea for bringing lasagna to the table in a slightly different form but always inviting and irresistible!
It’s one of those recipes I always make when I want to impress without overcomplicating things, using everyday ingredients…and it works every time!
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Always on the THEME OF SUNDAY FIRST COURSES, here are more recipes just below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz fresh pasta
- 5 oz ricotta
- 3.5 oz robiola
- 1.75 oz grated Grana Padano
- 7 oz cooked spinach (about 300/350 raw)
- 7 oz béchamel sauce
- 4 tbsp tomato sauce
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Baking Dishes
- Saucepans
- Graters
- Spoons
- Bowls
Let’s Prepare this Sunday First Course Together
Finely chop the spinach and mix them in a bowl with the robiola, ricotta, 30 g of parmesan, salt, pepper, and a pinch of nutmeg (optional).
For convenience, I decided to transfer the mixture into a piping bag.
Blanch the pasta by bringing salted water to a boil, placing the pasta rectangles in boiling salted water for about 30 seconds, then draining them and arranging them neatly on a clean kitchen towel.
Then distribute the filling in the center of each rectangle, forming a kind of sausage.
Roll the pasta over itself and cut it diagonally to create lozenges.
Pour a few tablespoons of béchamel on the bottom of one or more baking dishes depending on how you want to serve the stuffed baked first course: one dish for everyone or individual portions?
Place the lozenges close to one another harmoniously.
Drizzle some creamy béchamel and a little tomato sauce also on top.
Sprinkle with the remaining parmesan.
Bake now at 356°F in a static oven for about 20 minutes, just enough time to melt and lightly brown everything.
They are appetizing and even more inviting when served as individual portions, right?
Enjoy your meal and happy cooking! Annalisa
