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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Serves: 4Preparation Time: 25 Minutes plus RestingCooking Time: 15 MinutesTools: Food Processing Attachment / Pasta Fresca
Cook’s Note If you do not have a food processing attachment, but would still like to make this recipe, chop the spinach before adding to the pan in step 2. Use the K-beater to mix the spinach, ricotta, nutmeg and seasoning together. If you have an Italian pasta maker use this to roll out the dough. Use the basic pasta for Italian pasta maker recipe and omit the extra oil in step 3 above.
2 onions, quartered25g (1oz) butter200g (7oz) young spinach leaves75g (3oz) ricotta cheese2.5ml (½ tsp) freshly grated nutmegsalt and freshly ground black pepper½ quantity of plain or herb pastaabout 15ml (1 tbsp) olive oilflour, for dusting1 egg white, lightly beaten200ml (7fl oz) single creamParmesan shavings, to servechopped dill and snipped chives, to garnish
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