Ingredients
For 10 portions
For the pasta dough
1kg
All purpose flour
4
Whole egg(s)
60ml
Olive oil
90g
Tomato paste
Salt
Nutmeg
For the filling
100g
QimiQ Sauce Base
35g
Onion(s), finely diced
15g
Garlic, finely diced
200g
Spinach, fresh, minced
250g
Feta cheese, crumbled
2
Egg yolk(s)
50g
Parmesan, grated
20g
Pine nuts, toasted
20g
Bread crumbs
Salt
Pepper
5g
Pernod [Aniseed liqueur]
Nutmeg, ground
To garnish
Basil pesto
Feta cheese
Preparation
- For the dough: place all the ingredients into a mixer and using a dough hook mix until well blended.
- Place the dough into a vacuum bag and seal at 95%. Allow to rest overnight refrigerated.
- For the filling: sauté the onions and garlic until translucent. Add the fine spinach leaves and sauté. Allow to cool.
- Add the QimiQ Sauce Base and the remaining ingredients and mix well.
- Roll the dough out thinly and cut out 2.8 inch Ø circles. Place a spoon of filling into the centre of half of the dough circles, cover with the remaining circles and press the rim together firmly with a fork.
- Cook in salted water until al dente.
- Serve with the pesto sauce topped with crumbled Feta cheese.
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