1 bunch of spinach
200 g of zucchini (30 pieces)
2 carrots peeled and cut into strips the same length as the zucchini
2 cups of ricotta
2 tablespoons of heavy cream
Salt and black pepper to taste
1 bunch of spinach
200 g of zucchini (30 pieces)
2 carrots peeled and cut into strips the same length as the zucchini
2 cups of ricotta
2 tablespoons of heavy cream
Salt and black pepper to taste
Mix the ricotta with the heavy cream and knead with a fork until it forms a thick cream
Season with salt and black pepper
Set aside
Unfold each spinach leaf and set it aside
In a large pot of boiling water and salt, blanch the greens just until they wilt
Use a large pin to prevent accidents
Remove and pat dry with paper towels
In the same pot, cook the carrots and zucchini for about 2-3 minutes until they're al dente
Unfold the leaves, spread a layer of cream and place the zucchini and carrots
Roll the spinach into rolls and refrigerate until serving.
