Ricotta and spinach agnolotti decorated with radishes
Ricotta and spinach agnolotti decorated with radishes
Ricotta and spinach agnolotti decorated with radishes
5
1
Stefano Moraschini
Work flour, egg, salt and pepper.
Roll out the dough with a rolling pin and cut into squares.
Blanch spinach and toning them down? with the ricotta and salt.
Stuffed agnolotti with them and let them boil.
Then saute in a skillet with fresh tomato, olive oil, garlic and basil.
Calories calculation
Calories amount per person:
491
Ingredients and dosing for 4 persons
License
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