Ingredients:

  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup (250 g) ricotta cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 cup (150 g) fresh spinach, sautéed and chopped
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/4 cup (60 ml) olive oil or melted butter
  • Fresh herbs for garnish (optional)

Instructions:

  1. Combine flour and salt in a bowl.
  2. Create a well in the center and add eggs.
  3. Using a fork, gradually mix flour into eggs until a dough forms.
  4. Knead on a floured surface for about 8-10 minutes until smooth.
  5. Wrap in plastic and let rest for 30 minutes.
  6. In a bowl, mix ricotta, Parmesan, spinach, nutmeg, salt, and pepper until well combined.
  7. Divide dough into quarters; keep the remaining pieces covered.
  8. Roll one piece at a time thinly using a rolling pin or pasta machine.
  9. Cut rolled dough into squares, about 3 inches wide.
  10. Place a teaspoon of filling in the center of each square.
  11. Fold the squares over to form triangles; pinch edges to seal securely.
  12. Boil salted water in a large pot.
  13. Gently drop in sacchettini pasta and cook for about 3-5 minutes until they float.
  14. Drain the pasta and toss with olive oil or melted butter; garnish with fresh herbs.