Ingredients with Measurements:
- 1 lb. 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 cup chopped fresh mint
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg, beaten
- 1 lb. fresh pasta dough
Special equipment needed:
- Rolling pin
- Large pot for boiling water
- Skimmer or slotted spoon
- Baking sheet
Step-by-step instructions:
1. In a large bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, parsley, basil, mint, breadcrumbs, garlic, salt, pepper, and beaten egg. Mix well.
2. Roll out the pasta dough into thin sheets. Cut the sheets into 3-inch circles using a cookie cutter or a glass.
3. Place a spoonful of the spinach and ricotta mixture in the center of each circle. Fold the circle in half and pinch the edges together to seal.
4. Bring a large pot of salted water to a boil. Add the ciarduna and cook for 3-4 minutes, or until they float to the surface.
5. Use a skimmer or slotted spoon to remove the ciarduna from the water and transfer them to a baking sheet.
6. Preheat the oven to 375°F.
7. Bake the ciarduna for 10-15 minutes, or until lightly browned.
8. Serve hot with your favorite sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water: 212°F
- Oven: 375°F
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 80mg
- Sodium: 700mg
- Total carbohydrates: 42g
- Dietary fiber: 4g
- Sugars: 3g
- Protein: 20g
Substitutions for ingredients:
- Spinach: Swiss chard or kale
- Ricotta cheese: cottage cheese or goat cheese
- Parmesan cheese: Pecorino Romano or Asiago cheese
- Breadcrumbs: crushed crackers or panko breadcrumbs
Variations:
- Add cooked ground beef or sausage to the spinach and ricotta mixture for a heartier filling.
- Use wonton wrappers instead of pasta dough for a quicker version of the recipe.
- Substitute the spinach with roasted butternut squash or sweet potato for a fall-inspired twist.
Tips and tricks:
- Make sure to seal the edges of the ciarduna well to prevent the filling from leaking out during cooking.
- If the pasta dough is too thick, it may take longer to cook the ciarduna. Roll it out as thin as possible for best results.
- Use a fork to crimp the edges of the ciarduna for a decorative touch.
Storage instructions:
- Store leftover ciarduna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the ciarduna in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ciarduna on a bed of marinara sauce for a classic presentation.
- Garnish with fresh herbs, such as basil or parsley, for a pop of color.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the ciarduna are falling apart during cooking, try sealing the edges more tightly or using a thicker pasta dough.
Food safety advice:
- Make sure to cook the ciarduna to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Ciarduna is a traditional dish from the Calabria region of Italy. It is typically filled with ricotta cheese and spinach, but can also be filled with other ingredients, such as sausage or mushrooms.
Flavor profiles:
- The ciarduna has a savory and slightly sweet flavor from the spinach and ricotta filling. The pasta dough adds a chewy texture to the dish.
Serving suggestions:
- Serve the ciarduna as a main course for a family dinner or as an appetizer for a party.
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Region: Italian