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Spinaches goodies tomato and peppers




90 min

4 servings


For the goodies
3 eggs
500 g of fresh ricotta cheese
150 g of flour 00
150 g of boiled spinach and drained
100 g potatoes
100 g of grated Parmesan cheese
A little nutmeg

For the sauce
400 g CIRIO Peeled Plum Tomatoes
2 yellow peppers
2 cloves of garlic
5/6 basil leaves
150 ml of fresh cream
100 ml of broth vegetable
30 g of butter
2 tablespoons of olive oil
50 g grated Parmesan cheese
Salt and pepper

  1. Boil the potatoes in a saucepan with salted boiling water when it is cooked, peeled and passed everything with a potato masher.
  2. Pour into a bowl.
  3. Apart finely chop the spinach in a food processor with eggs, so you get a fine cream, and pour into the bowl with the potato passed, finally add the ricotta, flour, grated Parmesan cheese, a little nutmeg and a bit 'of salt.
  4. Mix everything. Take a spoon and form small balls, put the balls on a tray and leave in the refrigerator for 30 minutes.
  5. For the cream of tomato peppers: peel the garlic cloves, and golden peppers previously cleaned and cut into thin slices; brown them in a pan with butter and oil, remove the garlic and pour the pack Cirio PeeledPlum, add the basil, the vegetable stock and the cream, salt and pepper and cook the sauce for 10 minutes.
  6. Cook the dumplings in salted water and season with the sauce; served with cheese Parmigian.
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