Meanwhile, mix the ricotta and chopped sage together in a ... Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper ...

In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture ...

A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...

It’s delicious when cooked, and super nutritious when raw. Spinach and ricotta make a great filling for a wholemeal pastry case.