RECIPE WITH RICOTTA CHEESE AND SPINACH RECIPES

Steps:

• Pre-heat oven to 375° F.
• In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.
• Add spinach and season with salt and pepper; sauté for 5 minutes.
• Remove from heat to cool down.
• Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
• Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.
• Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.
• When the sauce comes up to a simmer cook for an additional 5 minutes.
• Pan spray a 13 x 9 inch baking dish.
• On the first layer spread ½ cup béchamel sauce.
• Top with 4 lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
• Continue the same procedure for 3 more layers.
• For the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.
• Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.