Marubini 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
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 pound (450g) fresh spinach, washed and stems removed 1 pound (450g) fresh spinach, washed and stems removed
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan 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 (or melted butter and grated Parmesan cheese for a different variation) 2 cups (500ml) tomato sauce (or melted butter and grated Parmesan cheese for a different variation)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta dough. Mix until the dough comes together, adding water as needed to achieve a smooth and elastic consistency. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   Meanwhile, blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze out any excess water. Finely chop the spinach.
3. 3.
   In a separate bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the pasta dough on a lightly floured surface until it is thin and translucent. Cut the dough into small squares, approximately 2 inches (5cm) in size.
5. 5.
   Place a small spoonful of the spinach and ricotta filling in the center of each pasta square. Fold the square in half diagonally to form a triangle, pressing the edges firmly to seal the filling inside.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the marubini into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove the cooked marubini with a slotted spoon and transfer them to a serving dish.
7. 7.
   In a separate saucepan, heat the tomato sauce until warmed through. Pour the sauce over the marubini and garnish with fresh basil leaves. Alternatively, melt butter in a saucepan and drizzle it over the marubini, then sprinkle with grated Parmesan cheese.
8. 8.
   Serve the marubini hot and enjoy the delightful flavors of this Italian classic.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before blanching. Squeeze out any excess water to prevent the filling from becoming too watery.
• Pasta dough — The dough should be rolled out thin enough to create delicate dumplings, but not too thin to avoid tearing. Dust the surface with flour as needed to prevent sticking.
• Tomato sauce — Use a high-quality tomato sauce or make your own from fresh tomatoes for the best flavor. Season the sauce with herbs and spices to enhance its taste.

Tips & Tricks

• 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 garlic powder or dried oregano, to add your own twist to the dish.
• If you prefer a richer flavor, substitute half of the ricotta cheese with grated mozzarella or fontina cheese.
• Serve the marubini with a side of fresh salad or steamed vegetables to add a refreshing element to the meal.
• Leftover marubini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a saucepan with a little extra tomato sauce or butter before serving.

Serving advice

Serve the marubini as a main course, accompanied by a side of crusty bread and a green salad. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the marubini on a large serving platter, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves for a pop of color. Serve with a rustic breadbasket on the side.