Spinach Tagliatelle with Creamy Ricotta Sauce
30 min
Veggie
25768
For 2 Portions
250 g
white asparagus
80 g
ricotta
70 g
spinach, fresh
70 ml
half and half
20 g
Parmesan
2 g
parsley, fresh
1
egg
200 g
wheat flour
salt
pepper
1. All set?
2. Wash spinach, drain, and puree with egg in a blender.
3. Add some flour and salt (¼ tsp. p.p.), and blend into a smooth dough. Wrap dough in plastic wrap and leave to rest.