Swallow’s nests with ricotta and spinach, a delicious dish from the Romagna tradition. Thin sheets of egg pasta filled with a ricotta and spinach cream, baked in the oven with a good tomato sauce and a sprinkle of Parmesan. This dish is great to serve for Sunday lunch and to always keep in the freezer even for a quick dinner.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 lbs sheep ricotta
- 7 oz spinach (fresh)
- 3 1/2 tbsps butter
- salt
- pepper
- nutmeg
- 1 egg
- 3.5 oz Parmigiano Reggiano DOP
- 14 oz peeled tomatoes
- 1 carrot
- 1 stalk celery
- 1/2 onion
- salt
- pepper
- 3 1/2 oz extra virgin olive oil
- 3 1/2 tbsps butter
- 1.75 Parmigiano Reggiano DOP
Tools
- 1 Pan
- 1 Knife
- 1 Spatula
- 1 Bowl
- 1 Sieve
- 1 Pastry Board
- 1 Rolling Pin
- 1 Saucepan
- 1 Baking Dish
Steps
Cook the spinach with the butter and a pinch of salt, after washing them well.
Let them cool, squeeze, and chop them with a knife.Sieve the ricotta in a bowl. Add the beaten egg and Parmesan. Season with salt, pepper, and nutmeg.
Mix in the spinach using a spatula.
Place the flour in a fountain shape on a preferably wooden pastry board.
Crack the eggs in the center of the flour.
Lightly beat the eggs with a fork, then slowly start mixing in the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until you get a smooth and homogeneous mixture.
Form the dough ball and let it rest for half an hour covered with plastic wrap.Pass the peeled tomatoes through a food mill.
Chop the celery, carrot, and onion.
Pour the oil into a saucepan and add the sauté.
Sauté over low heat and as soon as it wilts, add the tomato.
Adjust with salt and pepper.
Cook for 30 minutes.Take the dough and roll it out on the pastry board, always well-floured, rolling the pin in all directions.
Roll the pasta into thin strips 8″X3″-4″.
Boil them in salted boiling water.
Drain on a cloth.
Place the strips on a work surface.
Spread the ricotta cream and roll tightly.
Wrap in a cloth and let rest for a couple of hours in the fridge.Slice the pasta roll into slices 1 1/4 inches.
Butter a baking dish with half the butter and add some tomato sauce on the bottom.
Arrange the swallow’s nests.
Cover with tomato sauce.
Sprinkle with Parmesan and some butter knobs.Bake at 400°F for 20 minutes with ventilated grill function, or ventilated oven.
Remove from the oven and serve.
Tips
They can be stored in the refrigerator already cooked for 3 days.
Once the roll is prepared, it can be wrapped in a cloth and stored in the refrigerator for up to 2 days.
It can be sliced, placed on a tray, and put in the freezer. Later collected in food bags and stored in the freezer. It can be seasoned and cooked directly frozen.
It can be sliced, placed on a tray, and put in the freezer. Later collected in food bags and stored in the freezer. It can be seasoned and cooked directly frozen.
It can be sliced, placed on a tray, and put in the freezer. Later collected in food bags and stored in the freezer. It can be seasoned and cooked directly frozen.
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