Ingredients (for 10 portions)
- Olympia Spinach – one 580 g jar, rinsed, drained and cut
- Daria Tomato Paste Sauce– one 720 g jar
- Romanian Pressed Cheese – 150 g, scraped cheese
- 4 eggs
- Flour – 800 g
- Butter– 100 g
- Salt to taste
To obtain the dough, mix the flour with the eggs, with about 130ml water, a pint of salt, then knead a dough with a hard consistence and let it rest for 10-15 minutes. Stew the spinach in 50g of butter. Then, turn the dough out onto a clean floured surface, cut in into 5cm squares and brush with egg two sides of the square. Place on each square mashed spinach, fold the square in two as a triangle and stick the sides between themselves. The obtained ravioli are placed into salted boiled water, removed and placed on a buttered baking pan. Pour the tomato sauce onto the surface and add the scraped Romanian pressed cheese. Place into the oven au gratin.
How to serve
Serve the dish at once, while still warm.