For the filling
2 medium bunches of spinach
4 tablespoons of olive oil
1 tablespoon of ground nutmeg
Salt and black pepper to taste
200g ricotta cheese, drained through a sieve
For the sauce
2 cloves of garlic, pressed
2 onions, finely chopped
2 tablespoons of olive oil
1 kg of ripe tomatoes, peeled and cut into 4 pieces
1 tablespoon of grated lemon peel
10 black olives, sliced
For the pasta
1 1/2 cups all-purpose flour
2 eggs
For dusting
4 tablespoons of grated Parmesan cheese
For the filling
2 medium bunches of spinach
4 tablespoons of olive oil
1 tablespoon of ground nutmeg
Salt and black pepper to taste
200g ricotta cheese, drained through a sieve
For the sauce
2 cloves of garlic, pressed
2 onions, finely chopped
2 tablespoons of olive oil
1 kg of ripe tomatoes, peeled and cut into 4 pieces
1 tablespoon of grated lemon peel
10 black olives, sliced
For the pasta
1 1/2 cups all-purpose flour
2 eggs
For dusting
4 tablespoons of grated Parmesan cheese
Wash the spinach leaves well
Place them in a pan without water, cover and let simmer over medium heat for about 10 minutes or until they wilt
Let cool
Squeeze out as much liquid as possible
Chop coarsely
Fry the garlic and nutmeg in olive oil, along with salt and black pepper
Add the ricotta cheese and mix well
Remove from heat and reserve
Prepare the sauce: fry the garlic and onions in olive oil until golden brown
Add the tomatoes and lemon peel
Cover the pan and let simmer over low heat, stirring occasionally for about 20 minutes
Add the olives and mix well
Season with salt to taste
Combine the flour and eggs in a flat surface
Make a depression in the center and add a pinch of salt
Use a fork to make circular motions, starting from the inside out, until well mixed
Mash well with your hands
Shape into a ball and wrap in aluminum foil
Let rest for 15 minutes
Divide the pasta dough into portions and roll out thinly
Cut into 12x14cm pieces
Cook two pieces at a time in boiling, salted water for about 3 minutes or until al dente
Remove with a slotted spoon and place in an oven-proof dish with cold water
Place 1 1/2 tablespoons of filling on each piece of pasta, leaving a small border
Roll up tightly
Place in a refrigerator greased with olive oil
Top with the tomato sauce and sprinkle with grated Parmesan cheese
Bake in a preheated oven at 200°C for about 10 minutes or until hot
Dish out 6 portions.
