Ricotta and Prosciutto Pasta Bake

Ricotta and Prosciutto Pasta Bake

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  • 500g ‘00’ flour 
  • Half tsp salt 
  • 4 eggs 
  • Half tsp sunflower oil 


  • 200g baby spinach, wilted  
  • 200g cherry tomatoes, halved 
  • 200g ricotta 
  • 100g milk 
  • 1 clove garlic, crushed 
  • 8 fresh sprigs oregano
  • 60g Parmesan, grated 
  • 6 slices prosciutto 
  • Salt and pepper 
  • 2 tbsp olive oil 


  1. Begin by making the pasta. Add all the ingredients to the bowl of your kitchen machine, fitted with the K-beater. Switch the machine to speed 1 and mix for 3-4 minutes, until the mixture resembles breadcrumbs.
  2. Attach the pasta extruder, fitted with the macaroni die, to the front, slow speed outlet of your kitchen machine. Switch the machine to speed 3. Drop a small amount of the crumbly pasta dough into the feed tube (don’t overfill). As the pasta extrudes, use the cutter to cut the pasta to the required length. Let the pasta dry for 30 minutes before cooking.
  3. Preheat the oven to 180˚C.
  4. Drop half the pasta into a large pan of boiling salted water and boil for 4 minutes, then drain. Reserve the rest of the pasta for another recipe. 
  5. Mix the milk with the ricotta in a large mixing bowl, add the garlic, tomatoes, spinach, oregano, 40g of the Parmesan and the cooked pasta.Season to taste. Spoon half of the mixture into an ovenproof dish, then tuck 3 slices of the prosciutto in and around the pasta, then cover with the rest of the pasta. Top with the 3 slices of prosciutto left, tucking them in and around a little. Sprinkle with the rest of the Parmesan and drizzle with olive oil.
  6. Bake in the oven for 15-20 minutes.

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