|Spinach and Ricotta PastaIngredients
6 spinach lasagne pasta sheetsFor the Sauce
6 egg lasagne pasta sheets
salt and freshly ground black pepper
298g./10½oz. Jar sun-dried tomatoes in oil
225g/8oz spinach, washed
225g/8oz ricotta cheese
¾ tsp grated nutmeg
ltbsp chopped fresh basil leaves
50g/2oz.Parmesan cheese, freshly pared
Cook all the pasta sheets in a large pan of boiling, salted wate for 5 mins.
Drain and cut each sheet into six squares. Return to the empty pan and add 2tbsp of oil from the sun-dried tomatoes.
Season with pepper, toss well and keep warm. Cook the spinach in boiling, salted water for 1 min
. Drain well and chop finely Chop the tomatoes and put in a bowl with the spinach, ricotta, nutmeg and basil.
Season and mix well.
Stir the spinach mixture into the pasta, then pour into a serving dish. Garnish with Parmesan curls and serve immediately