Spinach and Ricotta Pasta Parcels


  • 240g Doves Farm Organic Pasta Flour
  • 3 eggs
  • flour for dusting
  • 150g cooked spinach, cold
  • 100g ricotta
  • 75g parmesan, grated
  • ½ tsp nutmeg, ground
  • salt and pepper
  • water for brushing
  • 2l water
  • ½ tsp salt
  • olive oil



  1. Put the flour and eggs into a bowl and mix into a dough.
  2. Knead well for 2 minutes then cover and leave for 15 minutes.
  3. Cut the dough in half and roll both into a 20x35cm/8x14” rectangles, on a flour dusted surface.
  4. Set one rectangle aside and score the other into 5cm/2” squares with a knife.


  1. Put the cold cooked spinach, ricotta, parmesan, nutmeg, salt and pepper into a bowl and stir to combine.
  2. Place a spoonful in the centre of each scored square.
  3. Brush water along the scored lines.
  4. Lift the reserved dough rectangle onto the pasta and filling.
  5. Press the two rectangles together in all the rows around the filling, excluding any air.
  6. Cut the pasta into squares around each filling.
  7. Separate the squares, pressing around each lump of filling and crimp around outer edges with a fork to ensure everything is well contained.
  8. Dust the squares with flour, to prevent stickiness, and spread them to dry for an hour or until required.


  1. Put the water and salt in a large pan and bring to a rolling boil.
  2. Add the pasta parcels and stir to ensure they are free flowing in the water.
  3. Cook for 8-20 minutes, depending upon the size and thickness of the pasta parcels.
  4. Drain the pasta, drizzle with some olive oil and serve.