Filling
4 tablespoons of olive oil
1 tablespoon of ground nutmeg
200g of ricotta cheese, well drained
2 medium-sized spinach leaves
Salt and pepper to taste
Sauce
2 tablespoons of olive oil
1 tablespoon of chopped parsley
1 kg of ripe tomatoes, peeled and quartered
2 crushed garlic cloves
2 finely chopped onions
10 black olives, sliced
Salt to taste
Dough
11/2 cup all-purpose flour
2 eggs
1 pinch of salt
To dust with
Parmesan cheese, grated
Filling
4 tablespoons of olive oil
1 tablespoon of ground nutmeg
200g of ricotta cheese, well drained
2 medium-sized spinach leaves
Salt and pepper to taste
Sauce
2 tablespoons of olive oil
1 tablespoon of chopped parsley
1 kg of ripe tomatoes, peeled and quartered
2 crushed garlic cloves
2 finely chopped onions
10 black olives, sliced
Salt to taste
Dough
11/2 cup all-purpose flour
2 eggs
1 pinch of salt
To dust with
Parmesan cheese, grated
Filling
Wash the spinach and cook it without water until tender
Squeeze out the excess liquid and chop
Refine the ricotta cheese by mixing in some water or cooking liquid until smooth
Cook the spinach with olive oil, nutmeg, salt, and pepper
Mix in the ricotta cheese
Sauce
Sauté the garlic and onions in olive oil until softened
Add the remaining ingredients and cook for 20 minutes
Dough
Mix flour, eggs, and salt to form a dough
Knead well, shape into a ball, wrap in plastic film, and let rest for 15 minutes
Roll out the dough thinly and cut into 12x14cm squares
Cook two squares of pasta at a time in boiling, salted water until al dente
Drain with a slotted spoon and plunge into cold water
Assembly
Preheat the oven to high heat
Distribute the filling over the cooked pasta, roll up, and arrange in a baking dish coated with olive oil
Dust with Parmesan cheese and bake for 10 minutes.
