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Elise Bauer

Elise Bauer
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

3 oz

fresh or frozen spinach

1

egg

2 tsp

salt

1 1/2 lb

whole milk ricotta cheese, drained of excess moisture

1/3 cup

finely grated Parmigiano-Reggiano cheese

1 3/4 cups

all-purpose flour

nutmeg

1 28 ounce can

crushed tomatoes (or whole tomatoes that you shred as you add to the pan)

4 tbsp

olive oil

2

garlic cloves, peeled

Salt

2 oz

goat cheese