Spinach and ricotta panzottis

Overall I really like Italian food. That's why I'm going to talk about spinach and ricotta panzottis, which are mastic stuffed with a paste of cooked spinach and ground (mixed with dressings), ricotta and sometimes, you can add a little protein (turkey, chicken, beef).

This dish comes from Italy, specifically from the province of Liguria. Actually I really like the food, and I learn the recipes in my experiences. However, I remember when I was little I went to "Captain Pastene" (a colony of Italians in Chile), where is the family of my cousins. It was there that I began to acquire a taste for Italian food, and learned various recipes by observing.

I don´t remember the first time I cooked this dish, however, I remember a couple of years ago with my mom, we did all the preparation with 100% natural ingredients, and the result was fantastic.

I really don´t have any measure to cook, because I use the ingredients while I cook, so I will name the steps and ingredients to be used, not to mention the quantities.

In the first place you must make the dough, for which you use flour without baking powder, salt, hot water and oil. These ingredients should be mixed until they form a homogeneous mass, which is then allowed to stand for 40 minutes.

Then the pasta is made, for which cooked spinach, garlic, olive oil, oregano, salt and ricotta (which can be made at home or bought made). All these ingredients are milled with the aid of a “minipimer”, until it forms a soft and soft paste.

Finally the dough is stretched and cut into small circles, which must then be filled with pasta. Small “empanaditas” are formed.

The last step is to pour the panzottis into a pot with boiling water and a little oil. They are left for about 7 minutes, removed and can be accompanied with grated cheese.