Veggie Spinach Layered Pasta (Print Version)
# Ingredients:
→ Pasta Dough
01 -
1 bunch fresh spinach
02 -
1 kg plain flour
03 -
2 big eggs
→ Filling
04 -
20 basil leaves, fresh
05 -
2 tablespoons good olive oil
06 -
1/2 bunch chopped parsley
07 -
1 quart soft ricotta
08 -
Rind of 1 lemon
09 -
2 teaspoons coarse grey salt
10 -
Black pepper, ground to your liking
11 -
8 medium-sized zucchini
→ Topping
12 -
1/2 cup crunchy panko crumbs
13 -
1 teaspoon powdered garlic
14 -
1 teaspoon chopped fresh thyme leaves
15 -
1 teaspoon regular salt
16 -
Freshly shredded Parmigiano-Reggiano
17 -
Good olive oil for drizzling
# Instructions:
01 -
Throw the spinach and eggs into your food processor. Whizz until everything's completely mixed together.
02 -
Dump your flour onto a work surface and make a hole in the middle. Pour your green spinach mix into this hole and slowly mix it with the flour using your fingers.
03 -
Keep folding and pushing until you've got a nice smooth dough. Wrap it in plastic and let it sit for a while.
04 -
Get a bowl and toss in the ricotta, lemon rind, sliced basil, parsley, grey salt, pepper, and olive oil. Stir everything up until it's all blended together.
05 -
Get your mandolin and cut the zucchini into thin strips lengthways. Put them aside for later.
06 -
Sprinkle some flour on your dough so it won't stick. Run it through your pasta machine, starting with the thickest setting and working down to the second thinnest. Cut into pieces that'll fit your dish.
07 -
Turn your oven on to 220°C (425°F).
08 -
Rub some olive oil on the bottom of your baking dish. Then add pasta sheets, spread some ricotta mix, and put down a layer of zucchini strips. Do this again and again until the dish is full, with zucchini on top.
09 -
In a little bowl, stir together the panko crumbs, garlic powder, thyme, and salt. Sprinkle this all over the top zucchini layer.
10 -
Scatter plenty of grated Parmigiano-Reggiano on top and splash with olive oil. Stick it in the hot oven until it's golden and bubbly, about 25-30 minutes.
# Notes:
01 -
Let it cool down for 10-15 minutes before you cut into it. This helps everything stay together when you serve it.