o brown.
Place the spinach in the middle of a
emove the stalks from the spinach and wash thoroughly.
In
o boil.
Take the spinach one handful at a time
medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt
Heat oil (medium heat).
Add onion and garlic.
Cook 2 minutes. Stir in flour.
Cook 1 minute.
Gradually whisk in milk.
Cook until sauce is smooth and bubbly.
Stir constantly.
Mix in spinach, Ricotta, 1/3 cup Parmesan, sun-dried tomatoes, basil and nutmeg.
Season with salt and pepper to taste.
Simmer until heated through.
Serve over cooked fettuccine and garnish with scallions and pine nuts, if desired.
Sprinkle with freshly ground black pepper and pass extra Parmesan.
Serves 4.
In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season
nd only partially drain frozen spinach if using no-boil noodles
et aside.
Place the spinach in a small saucepan, cover
mins, until tender. Add spinach. Cook, stirring, for 1-2
ry and chop finely. Combine spinach, ricotta, parsley and onions in a
mall bowl, mix up the ricotta, spinach, parmesan, egg, flour, salt and
and spinach/ricotta mix.
For the spinach and ricotta mix, defrost the spinach in
f boiling water BLANCH the spinach (don't overcook!); cool, squeeze
s possible from the spinach.
Put the spinach in a food
ins, or until soft. Add spinach and cook for 1 min
Combine spinach, ricotta, grated Parmesan, flour, eggs and
emove any excess liquid. Mix spinach, ricotta, feta, remaining garlic and egg
2-cup muffin pan. Place spinach in a heatproof bowl; cover
enne.
Stir together the ricotta, 1/4 cup of the
epper.
To make the spinach filling:
If you're