Preparation
- 1
Place the frozen spinach into a pot.
- 2
Heat the pot over medium-low heat until the spinach is completely thawed.
- 3
Drain any excess liquid from the thawed spinach.
- 4
Cut the drained spinach into small pieces on a cutting board.
Ravioli Filling Tagliatelle
30 min·74 Views
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.
Allergens
2,910kcal
4 Portions · 1,850 g
Protein
123 g
Carbohydrates
410 g
Fat
80 g
Fiber
28 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
- Tagliatelle600 grams
- Frozen leaf spinach400 grams
- Ricotta Cheese250 grams
- Butter15 grams
- ground nutmeg½ teaspoon
- Olive Oil1 tablespoon
- Pasta water120 milliliters
- Salt½ teaspoon
- Freshly cracked black pepper¼ teaspoon
- Freshly grated Parmesan cheese35 grams
Sauce Base
- 5
Melt the butter in a large skillet over medium heat.
- 6
Sauté the chopped spinach in the butter for two minutes.
- 7
Remove the skillet from the heat.
- 8
Stir the ricotta cheese into the spinach until combined.
- 9
Season the mixture with the nutmeg, salt, and black pepper.
Cook Tagliatelle
- 10
Boil a large pot of salted water.
- 11
Cook the tagliatelle according to the package instructions.
- 12
Reserve 120ml of the starchy pasta water in a mug.
- 13
Drain the cooked tagliatelle in a colander.
Combine and Serve
- 14
Return the skillet with the spinach and ricotta mixture to medium-low heat.
- 15
Pour 60ml of the reserved pasta water into the skillet.
- 16
Stir the mixture continuously to form a smooth sauce.
- 17
Add the drained tagliatelle directly into the skillet.
- 18
Toss the pasta to coat it evenly in the sauce.
- 19
Divide the pasta evenly among four bowls.
- 20
Garnish each bowl with the grated Parmesan cheese.
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