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  • Spinach and Ricotta Pasta
  • Ingredients

  • 6 spinach lasagne pasta sheets
    6 egg lasagne pasta sheets
    salt and freshly ground black pepper

  • For the Sauce

  • 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