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Ingredientes
- 400 gm Waitrose Strong Plain Flour, (14oz)
- 1 pch Salt
- 1 pkt Waitrose Fresh Basil and Thyme, minced
- 4 x 5 ml, (3tbsp) extra virgin olive oil
- 3 x Large eggs, (medium), beaten
- 1 x 250 g tub Galbani Ricotta Cheese
- 1 x 500 g pack frzn whole leaf spinach, defrosted and well liquid removed
- Â Â Freshly grated nutmeg
- 2 x Large eggs, (medium)
- 50 gm Pine kernels, toasted (1 3/4oz)
- 1 x Lemon, zest of
- 100 gm Grated Parmesan, (3 1/2oz)
- Â Â Salt and freshly grnd black pepper
- Â Â Lowfat milk to glaze
Direcciones
- Sift the flour into a bowl and add in the salt and herbs. Make a well in the centre. Add in the oil and then gradually add in the Large eggs. Mix till smooth, adding a little water if required.
- Knead for 10 min, then wrap in cling film and place in a refrigerator for 30 min.
- Combine all the filling ingredients.
- On a floured surface, roll out two-thirds of the pasta and use to line a 23cm (9") square tin.
- Spoon the filling into the pasta and smooth out to cover the base.
- Roll out the remaining pasta and cover the top.
- Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little lowfat milk, prick and place in the centre of a preheated oven 200 C, 400 F, gas mark 6 for 25-30 min till golden brown on top.
- NOTES : Home-made pasta enclosing a savoury filling to serve hot or possibly cool with a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 82 | 21% |
| Total Fat 9.29g | 12% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 399mg | 17% |
| Potassium 484mg | 14% |
| Total Carbs 54.38g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.01g | 1% |
| Protein 19.79g | 32% |
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