Place the frozen spinach into a pot.
Heat the pot over medium-low heat until the spinach is completely thawed.
Drain any excess liquid from the thawed spinach.
Cut the drained spinach into small pieces on a cutting board.
Ravioli Filling Tagliatelle
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
37 Views
Translated
Transform your leftover ravioli filling into a rich, creamy pasta sauce with this quick and easy 15-minute dinner. This zero-waste recipe perfectly coats four portions of tagliatelle for a satisfying, effortless weeknight meal.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
2,879KCAL
4 Portions · 1,931 g
Protein
118 g
Carbohydrates
409 g
Fat
80 g
Fiber
25 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Tagliatelle
600 grams
- Frozen leaf spinach
400 grams
- Ricotta Cheese
250 grams
- Butter
15 grams
- ground nutmeg
½ teaspoon
- Olive Oil
1 tablespoon
- Pasta water
120 milliliters
- Salt
½ teaspoon
- Freshly cracked black pepper
¼ teaspoon
- Freshly grated Parmesan cheese
35 grams
Melt the butter in a large skillet over medium heat.
Sauté the chopped spinach in the butter for two minutes.
Remove the skillet from the heat.
Stir the ricotta cheese into the spinach until combined.
Season the mixture with the nutmeg, salt, and black pepper.
Boil a large pot of salted water.
Cook the tagliatelle according to the package instructions.
Reserve 120ml of the starchy pasta water in a mug.
Drain the cooked tagliatelle in a colander.
Return the skillet with the spinach and ricotta mixture to medium-low heat.
Pour 60ml of the reserved pasta water into the skillet.
Stir the mixture continuously to form a smooth sauce.
Add the drained tagliatelle directly into the skillet.
Toss the pasta to coat it evenly in the sauce.
Divide the pasta evenly among four bowls.
Garnish each bowl with the grated Parmesan cheese.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
2,879KCAL
4 Portions · 1,931 g
Protein
118 g
Carbohydrates
409 g
Fat
80 g
Fiber
25 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Tagliatelle
600 grams
- Frozen leaf spinach
400 grams
- Ricotta Cheese
250 grams
- Butter
15 grams
- ground nutmeg
½ teaspoon
- Olive Oil
1 tablespoon
- Pasta water
120 milliliters
- Salt
½ teaspoon
- Freshly cracked black pepper
¼ teaspoon
- Freshly grated Parmesan cheese
35 grams
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