Recipe

4 Servings

INGREDIENTS

For pasta:

400g pasta flour

3 eggs

200g baby spinach

100g tarragon

2 tbsp water

Salt

For sauce:

250g ricotta

50ml olive oil

50g almonds

Allergens are marked in bold

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step 1

Step 1

Cook the baby spinach and tarragon in a pan over medium heat (6) for about 5 minutes.
Finely puree the spinach and herb mixture in a blender and leave to cool.

step 2

Step 2

For the pasta, put the flour on the work surface and make a well.
Separate the egg yolk from the egg white and place in the center of the well. Add the spinach and herb mixture and season with salt.

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step 3

Step 3

Knead everything into a firm dough. If the dough still sticks, add a little flour. Wrap in cling film and place in the fridge for at least 30 minutes.

step 4

Step 4

Divide the dough into 2-3 portions, flour well and roll into 3 mm thick sheets with a pasta machine.
Dust the sheets with flour in between and cut into ribbon noodles.

step 5

Step 5

For storage, form small nests and dust with flour again. Just before eating, place in boiling water for 3 minutes. Finish with ricotta, olive oil and chopped almonds and enjoy!

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