Ingredients with Measurements:
- 1 pound fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 pound fresh pasta dough
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/4 cup chicken broth
Special equipment needed:
- Rolling pin
- Cassatella mold (optional)
Step-by-step instructions:
1. In a large bowl, mix together the spinach, ricotta cheese, Parmesan cheese, parsley, basil, salt, black pepper, nutmeg, and beaten egg until well combined.
2. On a lightly floured surface, roll out the pasta dough to a thickness of 1/8 inch.
3. Cut the pasta dough into 3-inch circles using a cookie cutter or a glass.
4. Place a tablespoon of the spinach and ricotta mixture in the center of each pasta circle.
5. Fold the pasta circle in half to form a half-moon shape, pressing the edges together to seal.
6. If using a cassatella mold, place the filled pasta into the mold and press down to form the shape. Otherwise, use a fork to crimp the edges of the pasta closed.
7. Bring a large pot of salted water to a boil.
8. Add the cassatella to the boiling water and cook for 3-4 minutes or until they float to the surface.
9. While the cassatella are cooking, melt the butter in a large skillet over medium heat.
10. Add the chicken broth and stir to combine.
11. Using a slotted spoon, remove the cassatella from the boiling water and transfer them to the skillet with the butter and chicken broth.
12. Cook the cassatella in the butter and chicken broth for 2-3 minutes or until the sauce has thickened slightly.
13. Serve hot, garnished with additional Parmesan cheese and chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 20g
Saturated Fat: 12g
Cholesterol: 116mg
Sodium: 496mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 2g
Protein: 19g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of fresh herbs can be used instead of parsley and basil.
Variations:
- Add cooked ground beef or sausage to the spinach and ricotta mixture for a heartier dish.
- Use a different type of pasta dough, such as whole wheat or gluten-free.
- Substitute the spinach with kale or Swiss chard.
Tips and tricks:
- Make sure to seal the edges of the pasta well to prevent the filling from leaking out during cooking.
- If using a cassatella mold, lightly flour the mold before filling to prevent sticking.
- To make ahead, assemble the cassatella and refrigerate until ready to cook.
Storage instructions:
Leftover cassatella can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cassatella in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the cassatella on a platter with a sprinkle of Parmesan cheese and chopped parsley.
Garnishes:
Additional Parmesan cheese and chopped parsley.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta dough is too dry, add a little water to the dough until it comes together.
- If the filling is too wet, add a little more Parmesan cheese to thicken it up.
Food safety advice:
- Make sure to cook the cassatella to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cassatella is a traditional Italian dish that originated in Sicily. It is typically filled with sweet ricotta cheese and fried, but this savory version with spinach and ricotta is a modern twist on the classic dish.
Flavor profiles:
The cassatella with spinach and ricotta is a savory dish with a creamy filling and a buttery sauce. The spinach adds a fresh, earthy flavor, while the Parmesan cheese and nutmeg add a subtle richness.
Serving suggestions:
Serve the cassatella as a main dish for dinner or as an appetizer for a party.
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Region: Italian