Ricotta and Parmesan Paste

Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.

Vegetarian Lunch Paste

Estimated Nutrition

Calories

252

kcal / serving

1510 kcal total

Carbs

13g

per serving

76 g total

Fat

16g

per serving

96 g total

Protein

13g

per serving

79 g total

Cook Time

minutes

Serves

servings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

grams

Butter

grams

Parmesan

Freshly grated

275

grams

Ricotta

10 oz

NutsSeeds

grams

Salt

1 tsp

grams

Pepper

Vegetables

700

grams

Spinach

Fresh, with stems removed, or 1½ lb frozen

grams

Onion

Minced

Method

Rinse the spinach under running water and sweat gently until the leaves are wilted.

Mix thoroughly and chill before using.

Tip the mixture into a bowl, add the Parmesan, salt, pepper, and a generous pinch of nutmeg, and stir in the ricotta.

Add the spinach and stir around for a couple of minutes.

Melt the butter and gently sauté the onion until soft.

Drain, squeeze out remaining juice, and chop finely.