|300 g||pasta dough|
|250 g||ricotta cheese|
|100 g||Pecorino cheese (grated)|
|50 g||pine nuts|
Pinot Noir Rosé, dry, 2013
Pinot Noir wines are known for their delicate red fruit aroma and a pleasant acidity that is best revealed on hot summer days and in combination with Mediterranean dishes. The ideal drinking temperature is 8 – 12°C (46 – 54°F).
Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.
Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.
Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.
Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.
Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.
Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.