Spelt Pasta with Sweet Potato, Spinach and Ricotta Filling

Easy to make, freeze in to bags ready for a quick dinner.

Make a batch of pasta dough by mixing 300g of spelt flour with 3 eggs and 20g of olive oil in the thermomix. Knead for two minutes, then wrap in plastic for ten minutes to rest.

Steam 3 small sweet potatoes and a couple of big handfuls of spinach, mash and combine with 200g of fresh ricotta, an egg and plenty of salt and pepper.

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Roll your pasta dough through the machine, in small batches. You want to get it down to the smallest setting, so just do a small ball at a time.

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Lay it on to tea towels, covering as you go.

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Once all done, cut in to triangles and place 1 teaspoon of filling in each centre, run a wet finger along each edge, then bring each corner to the middles, pressing edges as you go. This will form an odd pyramid shape. Bend edges down and tuck in a little. Very hard to explain and no matter how you do them, so long as the edges are sealed, that is all that matters!

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Only make a few at a time, keeping the rest of the dough covered to stop it drying.

Scatter flour on a tray and add pasta shapes to the tray, sprinkling liberally with flour as you go to stop them sticking.

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Freeze on the tray, then shake off and transfer to a zip lock bag to store in freezer. This made just over 1kg of pasta shapes.

To cook, bring to boil a big pot of salted water, add a few at a time once boiling. Once they rise to the top, after a few minutes, they should be cooked. Serve with your favourite sauce, or with a splash of olive oil and parmesan and more pepper.

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About pinksinks

Just a little place where I can store my recipes as I make them up, so I won't forget them. View all posts by pinksinks

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