Gattafin with Spinach and Ricotta Filling

Ingredients

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 200g (7 oz) fresh spinach, blanched and chopped 200g (7 oz) fresh spinach, blanched and chopped
• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• 50g (1.8 oz) grated Parmesan cheese 50g (1.8 oz) grated Parmesan cheese
• 1 garlic clove, minced 1 garlic clove, minced
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) tomato sauce 500ml (2 cups) tomato sauce
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, nutmeg, salt, and pepper.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
4. 4.
   Cut the pasta sheets into rectangular shapes, approximately 10cm x 15cm (4in x 6in).
5. 5.
   Spoon a generous amount of the spinach and ricotta filling onto each pasta rectangle.
6. 6.
   Roll up the pasta rectangles tightly, sealing the edges.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
9. 9.
   Place the stuffed pasta rolls in the baking dish, seam side down.
10. 10.
    Pour the remaining tomato sauce over the pasta rolls.
11. 11.
    Cover the baking dish with aluminum foil and bake for 25 minutes.
12. 12.
    Remove the foil and bake for an additional 10 minutes, or until the pasta is cooked through and the top is golden.
13. 13.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping to remove any bitterness and retain its vibrant green color.
• Pasta dough — Resting the dough for 30 minutes allows the gluten to relax, resulting in a more pliable and easier-to-work-with dough.
• Tomato sauce — Use a good-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• If you prefer a meaty version, you can add cooked ground beef or sausage to the filling.
• Experiment with different herbs and spices in the filling, such as oregano or red pepper flakes, to customize the flavors.
• Serve the Gattafin with a side of fresh salad or roasted vegetables for a complete meal.
• Leftover Gattafin can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Feel free to sprinkle some extra grated Parmesan cheese on top before baking for an extra cheesy crust.

Serving advice

Serve the Gattafin with Spinach and Ricotta Filling hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

Arrange the Gattafin rolls on a serving platter, allowing the vibrant green filling to be visible. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese for an appetizing presentation. Garnish with fresh basil leaves for an elegant touch.