Balanzoni with Spinach and Ricotta Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If needed, add water, a tablespoon at a time, until the dough comes together.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the sautéed spinach, ricotta cheese, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into squares of about 3 inches.
6. 6.
   Place a spoonful of the spinach and ricotta filling in the center of each pasta square. Fold the square in half diagonally, forming a triangle. Press the edges firmly to seal the filling inside.
7. 7.
   Bring a large pot of salted water to a boil. Cook the Balanzoni in batches for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
8. 8.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the tomato sauce and season with salt and pepper. Simmer for 10 minutes.
9. 9.
   Serve the cooked Balanzoni with the tomato sauce, garnishing with grated Parmesan cheese if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and flavorful filling.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough using a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different herbs and spices in the filling, such as basil or red pepper flakes, to add your own twist to the recipe.
• Serve the Balanzoni with a sprinkle of freshly grated Parmesan cheese for an extra burst of flavor.
• Leftover Balanzoni can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Balanzoni hot, topped with the tomato sauce and a sprinkle of grated Parmesan cheese. Pair it with a fresh green salad and crusty Italian bread for a complete meal.

Presentation advice

Arrange the Balanzoni on a serving platter, drizzle the tomato sauce over them, and garnish with fresh basil leaves. The vibrant colors of the dish will make it visually appealing.