Ricotta Cashew Pasta with Tomato Spinach

For the ricotta and tomato spinach pasta, first prepare the pasta dough by mixing flour, eggs and about 1.5 tablespoons of olive oil and let it rest for about 30 minutes.

Meanwhile, steam the spinach with the finely chopped onions in 1 tablespoon of oil and then let the mixture cool. When cool, mix in the ricotta. Season well with salt and pepper.

Then roll out the pasta dough thinly and if there is no mold, cut out circles with a glass. Put a little of the ricotta and spinach mixture in the center of the circle.

Fold up and crimp well at the edges either by hand or by pressing together with a fork, for example. Cook the ricotta cheese noodles in gently boiling water for about 3-5 minutes until they float to the surface.

For the tomato spinach, wash the spinach leaves well. Peel the garlic and cut it into fine strips, and the tomatoes into small cubes. In a hot pan with olive oil, add tomato pieces, garlic and the spinach.

Stir briefly until the spinach collapses and deglaze with very little vegetable soup. Season with salt and pepper. Mix with the ricotta casa noodles and serve sprinkled with freshly grated Parmesan cheese.

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