Ingredients
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1 1/2 cups (12 ounces) ricotta cheese
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3 ounces fresh spinach
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1/3 cup pecorino cheese
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2 cloves garlic, finely chopped
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1 teaspoon lemon zest
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1/4 teaspoon red pepper flakes
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3/4 teaspoon salt
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few grinds of pepper
Directions
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1
Done
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Place the spinach in pan of boiling water. Cook for 1 minutes, and transfer to a strainer to squeeze out water. |
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2
Done
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Chop the spinach, and set aside. |
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3
Done
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In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and few grinds of pepper. |
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4
Done
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Refrigerate until ready to use. You can stuff in either pasta shells or eggplant for rollatini. |
