Flour Type 0 Eggs Fresh Spinach Peeled Tomatoes Ricotta cheese Grana Padano Cheese Nutmeg Pepper to taste Garlic clove Salt to taste
250 g 3 250 g 500 g 125 g 50 g 1/4 enough enough enough
Leccino olives have a spicy and slightly aromatic flavour and are most frequently used as snacks or in appetisers of cheese and cured meats. They are used to flavour dishes of both meat and fish. Another use is in the dish, with potatoes, peppers, aubergine and tomatoes.
Form a fountain with the flour, pour in the eggs and knead, if necessary add some water to obtain a smooth and elastic dough, leave it to rest for 60 minutes in a cool and dry place.
In a saucepan boil the water, after cleaning and washeing the spinach boil it for 3/4 minutes and then cool in cold water.
After allowing the spinach to drain, squeeze it and place it into a mixer, add the ricotta cheese, the Grana Padano cheese, nutmeg, salt and pepper. Blend all the ingredients until they become a smooth mixture.
Roll out the pasta, cut into strips of about 10 cm wide and place small portions of the filling at a distance from each other, overlap the pasta eliminating the air that is formed and with a wheel, cut the pasta dividing it into squares approximately 4x4 cm.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......