Ingredients
- 15 oz whole-milk ricotta cheese (strained of excess liquid)
- 5 oz fresh baby spinach (or 1 cup thawed frozen spinach, squeezed completely dry)
- ½ cup freshly grated Parmesan or Grana Padano cheese
- ¼ cup shredded mozzarella or provolone cheese (for gooey melt)
- Instead of
the two cheeses
listed above, we
used 1-cup of
Sargento
shredded
6-Italian Cheese
Mix
- 2 tbsp grated Pecorino Romano (for sharp, salty contrast)
- 1 large egg yolk (binder)
- ¼ tsp fresh ground nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Prep the Spinach: If using fresh spinach, sauté in a pan with a drop of olive oil for 2–3 minutes until wilted. If using frozen, let it thaw completely. Gather the spinach in a clean kitchen towel or cheesecloth and wring out every single drop of liquid. Chop it finely. [1, 2, 3] We cooked frozen spinach in the microwave; squeezed water out in a strainer after; used all of the frozen package
- Mix the Cheeses: In a large mixing bowl, stir together the ricotta, Parmesan, mozzarella, and Pecorino until smooth. [1, 2, 3]
- Combine: Add in the chopped spinach, egg yolk, salt, pepper, lemon zest, and nutmeg. Fold everything together gently until completely incorporated. [1, 2]
- Chill: Cover the bowl and refrigerate for at least 30 minutes. This firms up the filling, making it much easier to pipe or scoop onto your pasta dough