Facebook Login JavaScript Example

Search for other recipes



Ingredients


2 lb of extra fancy fine semolina flour
5 ounces of whole eggs
1.5 lb of fresh ricotta cheese
3 lb of fresh wash and clean spinach
1 teaspoon of fresh grated nutmeg
Sea salt and white ground pepper
1 quart of bechamel sauce
1/2 quart of tomato sauce
2 cup of fresh grated "Parmigiano Reggiano"

Florentine baked ricotta cheese and spinach stuffed shells pasta


Preparation

Prepare the dough by using the extrude pasta machine with shell disk mold; place the semolina flour and the whole egg whipped liquid amount together start the extrude mix machine until the flour will be all crumble inside and has absorb the egg moister, put the the machine in the extraction mode and collect the shell in a tray dusted with semolina flour, allow the extruded pasta to cool down at room temperature and boiled in water until "al dente" strain out of the water and tossed in a bowl with a touch of regular olive oil to prevent to stick together after cooking, place the warm pasta on a sheet tray and let it chill down at room temperature. In the mean time in another bowl mixed the ricotta cheese previously let drain over night in cheese cloth to make sure not to much moister is on the cheese. Cook the spinach for few second in hot water and then strain and chilled under cold running water, squeeze out the as much water as you can by create regular spinach bowls. Add the spinach together with the ricotta cheese mixed and pass to a minced grinder machine with the medium size disk, collect the mixture, add sea salt and white ground pepper, and the fresh grated nutmeg, add 1 cup and half of the Fresh grated Parmigiano Reggiano and a 4 ounces ladle of cold bechamel mix well. Put this mixture in a large pastry bag and start stuffing the shell one by one. Place the shell in buttered regular add 2 ounce ladle x ramekin of tomato sauce, add 4 each stuffed shell x ramekin, cover the shell with the warm bechamel sauce and dusted with the rest of fresh grated Parmigiano Reggiano. Baked the shell in the preheated oven at 375 degree F. for 14 minutes to allow gratin well and make the filling warm serve.


Comment Box is loading comments...



Pasta Recipe







Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.