SPINACH & RICOTTA PILLOWS

2/3 cup cooked, chopped spinach
1/4 cup chopped fresh basil
1 1/2 cups ricotta cheese
2 egg yolks
Salt & freshly ground black pepper
pinch of nutmeg
1/2 cup all purpose flour
1/4 cup olive oil
1/4 cup finely sliced fresh basil leaves

1. Bring large pot of salted water to rolling boil
2. In a medium bowl, stir spinach with chopped basil, ricotta, egg yolks, and seasoings. Stir in flour and knead, adding flour if necessary, to make a firm dough
3. Cut dough into 4 pieces. Roll each piece into a long rope about 3/4 inch thick. Slice into 3/4 inch pieces.
4.  Drop ricotta pillows into boiling water. Cook for about two to three minutes, until they float to the top. Meanwhile, heat olive oil over medium heat. Season with a little salt & pepper.
5. Drain ricotta pillows and toss into hot oil with remaining sliced basil. Toss to coat.
Serves 4.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.
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