Spollichini in Bisaccia

Ingredients

• 250g (8.8 oz) pasta dough 250g (8.8 oz) pasta dough
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 100g (3.5 oz) spinach, cooked and chopped 100g (3.5 oz) spinach, cooked and chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) tomato sauce 500ml (2 cups) tomato sauce
• Additional Parmesan cheese for topping Additional Parmesan cheese for topping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Roll out the pasta dough into thin sheets.
2. 2.
   Cut the pasta sheets into small squares, approximately 5cm (2 inches) in size.
3. 3.
   In a bowl, combine the ricotta cheese, Parmesan cheese, spinach, garlic, basil, parsley, salt, and pepper. Mix well.
4. 4.
   Place a small spoonful of the filling onto each pasta square.
5. 5.
   Fold the pasta square in half to form a triangle and press the edges firmly to seal.
6. 6.
   Bring a large pot of salted water to a boil.
7. 7.
   Carefully drop the filled pasta pouches into the boiling water and cook until al dente, approximately 3-4 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Drain the cooked pasta pouches and transfer them to a baking dish.
10. 10.
    Pour the tomato sauce over the pouches and sprinkle with additional Parmesan cheese.
11. 11.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Pasta dough — Ensure that the pasta dough is rolled out thinly to achieve a delicate texture for the pouches.
• Ricotta cheese — Use fresh ricotta cheese for the best flavor and texture.
• Spinach — Cook the spinach until wilted and squeeze out any excess moisture before adding it to the filling.
• Tomato sauce — Use a high-quality tomato sauce or make your own for the best results.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its flavor.

Tips & Tricks

• Experiment with different fillings such as mushrooms, sun-dried tomatoes, or roasted peppers to add variety to the dish.
• Serve the Spollichini in Bisaccia with a side of fresh salad or steamed vegetables for a complete meal.
• If you prefer a crispy crust, broil the dish for a few minutes after baking to achieve a golden top.
• Substitute the tomato sauce with a creamy Alfredo sauce for a different flavor profile.
• Make a larger batch of the pasta pouches and freeze them for later use.

Serving advice

Serve the Spollichini in Bisaccia hot, straight from the oven. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

Arrange the Spollichini in Bisaccia on a serving platter, allowing the golden crust to be visible. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese for an appetizing presentation.