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Polettos Recipes Ricotta Spinach Cam

Selbstgemachte grüne Tortellini mit Spinat und Ricotta (May 2019).


Cornelia Poletto shows us her delicious ricotta spinach and coconut recipe with mushroom and tomato on delicious tomato sauce bed and basil leaves.

Ricotta spinach cam with mushroom and tomato vegetables

Difficulty: medium

Preparation time: approx. 2 hours

Ingredients (for 4 servings):

For the cams: 1 kg leaf spinach, 1 shallot, 1 clove of garlic, 20 g butter, sea salt, pepper from the mill, nutmeg, 100 g barked pretzel, 500 g ricotta, 50 g freshly grated Parmesan cheese, 2 eggs.

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For the vegetables: 1 shallot, 1 clove of garlic, 400 g cherry tomatoes,

400 g mushrooms (eg herb patties), 3 tablespoons olive oil, sea salt, pepper from the mill, about 100 ml tomato sauce (cooked or from the glass),

1-2 stems of basil.

1 Wash the spinach for the cams, clean and drain. Peel the shallot and garlic, finely dice. Sweat in the hot butter. Add spinach and let it collapse for a few minutes. Season with salt, pepper and nutmeg, put on a sieve.

Take 2 pieces of toast and crumble them up in the electric crusher. Mix the crumbs, ricotta, parmesan and eggs, season with salt, pepper and nutmeg. Express well drained spinach and finely chop. Stir with the ricotta mixture, season and chill.

3 Peel the shallot and garlic for the vegetables, finely chop. Wash tomatoes and halve. Clean the mushrooms and cut into bite-sized pieces.

Fry 4 shallots and garlic in hot oil for a few minutes. Add mushrooms, season with salt and pepper and fry for a few minutes. Add tomatoes and fry briefly. Add the tomato sauce, bring to the boil and put aside.

5 Bring plenty of salted water to a boil in a large saucepan. Cut off the ricotta and spinach mixture with the help of two tablespoons of cam, pour in and allow to stand for 10 minutes at low heat just below the boiling point.

Cut the basil leaves roughly, put them under the vegetables, season with salt and pepper. Take out the ricotta and spinach lobes and arrange with the mushroom and tomato vegetables.

Pro portion: about 610 kcal, 36 g protein, 37 g fat, 24 g carbohydrates

Here you can download the recipe:

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