Ingredients
- 3 Tablespoons extra-virgin olive oil
- 4 Ounces Pancetta Diced
- 1 Small Onion Finely diced
- 2 Cloves Garlic Minced
- 5 Ounces Baby Spinach Chopped
- 1-1/2 Cups Ricotta Preferably homemade
- 1 Egg Lightly beaten
- 1/2 Cup Parsely Chopped
- 1/2 Cup Parmigiano-reggiano Grated
- Salt & Pepper To taste
Servings: Canneloni
Instructions
- Heat olive oil in large pan. Add Pancetta and saute until it is slightly brown. Add the onions and garlic and continue to cook stirring occasionally until the onion begins to turn translucent and the garlic is fragrent.
- Add Spinach to pan and toss and cook until the spinach is just wilted. Remove from heat and allow to cool completely.
- Mix Egg, Ricotta, and Parmigiano in a medium bowl. Add the cooled Spinach mixture and stir to combine. Set aside
- Use this filling to stuff your favorite” stuffable” pasta. Canneloni, Manicotti, Ravioli or Lasagna all would love to have this filling between their sheets.
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