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Cheese and Tomato Filled Pasta Recipe

Name: Cheese and Tomato Filled Pasta
Prep time: 40 min
Cook time: 4 min
Total time: 44 min
Yield: 4
Ingredients: 200 g Semolina Flour; 2 Large Organic Eggs; 150 g Ricotta Cheese; 100 g Shredded Parmesan Cheese; 2 tsp Dried Oregano; 4 Garlic Cloves, minced; 450 g Canned Crushed Tomatoes; 30 g Fresh Spinach Leaves; 2 tbsp Extra Virgin Olive Oil; Salt, to taste; Black Pepper, to taste; Fresh Basil Leaves, for garnish

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This is a yummy pasta filled with cheese and covered in tomato sauce. You make a dough, fill it with cheese, and cook it. Then you put tomato sauce and cheese on top. It's fun to make and eat!

Ingredients

200 g Semolina Flour

2 Large Organic Eggs

150 g Ricotta Cheese

100 g Shredded Parmesan Cheese

2 tsp Dried Oregano

4 Garlic Cloves, minced

450 g Canned Crushed Tomatoes

30 g Fresh Spinach Leaves

2 tbsp Extra Virgin Olive Oil

Salt, to taste

Black Pepper, to taste

Fresh Basil Leaves, for garnish

Method

To make the pasta dough, place the semolina flour on a clean surface, forming a well in the center. Crack the eggs into the well and beat them with a fork. Gradually mix the flour into the eggs until a dough forms. Knead until smooth and elastic, about 10 minutes. Cover with a kitchen towel and let it rest for 30 minutes.

Combine ricotta, parmesan, dried oregano, salt, and pepper in a bowl. Mix well to create the cheese filling.

Roll out the pasta dough thinly with a rolling pin or pasta machine. Cut into 8x8 cm squares. Place a teaspoon of the cheese mixture onto the center of half the squares.

Dampen the edges of the squares with water, place another square on top, and press the edges to seal, making sure to push out any air pockets.

For the sauce, heat olive oil in a pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for 10 minutes.

Bring a large pot of salted water to a boil. Cook the pasta squares for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Toss the cooked pasta in the tomato sauce, add fresh spinach leaves, and cook for an additional minute until the spinach is wilted.

Serve the pasta with a sprinkle of parmesan, fresh basil leaves, and a drizzle of olive oil.

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