Tagliatelle balls stuffed with ricotta and spinach, baked in the oven with béchamel sauce and parmesan cheese
Preparation
10 minutes
Cooking
30 minutes
Portions
2
Difficulty
Easy
Ingredients
- Tagliatelle 150 gr
- Ricotta 250 g
- Fresh spinach 200 g
- Milk 200 ml
- Butter 30 g
- Flour 20 g
- Parmesan cheese 100 g
- Extra virgin olive oil to taste
- Salt to taste
Procedure
To prepare the béchamel sauce, melt the butter, add the flour and stir, cook the roux for 1 minute, add the hot milk, season with salt and a pinch of nutmeg.
Cook the spinach in a pan with a drizzle of oil and season with salt. Blend the spinach with the ricotta, Parmesan, and an egg. Transfer the mixture to a piping bag.
Cook the tagliatelle, arrange them lengthwise on a work surface to create a canvas, fill them with the ricotta and spinach filling, and roll them up to create balls of dough.
Pour a little béchamel sauce into a baking dish, arrange the balls of pasta on top, cover with béchamel and grated Parmesan cheese. Bake at 180°C (350°F) for 20 minutes.