Lumaconi with spinach and ricotta

Today Carmen, from Yerbabuena en la cocina , suggests that we make a recipe that you will find delicious: pasta stuffed with spinach and ricotta. If you follow each step, it will be easy to make, and I am convinced that it will surprise and delight everyone!

Since I became a mother, which has been a long time, for me the year begins with the school year. And although I am very happy to meet you again, it is a little hard to think that the holidays are over and with them, the days of leisure and tranquility... and once again we are immersed in the daily grind.

What better way to face the end of the holidays and the almost imminent change of season than a pasta recipe that gives us the necessary energy? On this occasion I have used these store-bought dried lumaconi, which we will fill with spinach and ricotta to achieve a delicious combination.

I must say, however, that one of my immediate goals is to make fresh homemade pasta. Although I have always been a bit wary of it, my daughter Marta has made me lose my fear and has shown me how easy it is and the endless possibilities and advantages it offers when it can be adapted to our own taste.

So, taking advantage of the fact that next month is my birthday, I'm going to treat myself to the classic Imperia pasta machine , ideal for stretching and cutting dough, with a more than tempting price and a guaranteed success rate.

If you want to be inspired to make your own homemade pasta with my colleagues' recipes, be sure to take a look at these great recipes and tips:

Fettuccini with eggplant and cherry tomatoes
Beetroot tagliatelle with gorgonzola sauce and pine nuts

But returning to the preparation that I present to you, I will tell you that it is a very easy recipe to make, it only requires a little patience, since you have to fill the lumaconi manually after having cooked them and then bake them, of course in my Le Creuset Skillet : like our ancestors, since I discovered the excellence of cooking in iron I cannot resist cooking in it.

Pictured, Le Creuset Skillet frying pan , and Bérard olive wood cutting board

INGREDIENTS

• 300g lumaconi
• 400g spinach, defrosted and well drained
• 250g ricotta
• 1 Egg
• 3 tablespoons grated parmesan
• Salt
• Pepper
• Butter to grease the pan

For the cheese sauce:

• 25gr butter
• 2 tablespoons of flour
• 600ml hot milk
• 70gr grated Gruyere cheese
• Salt
• Pepper

ELABORATION

We begin by preparing the filling. To do this, we put the spinach and ricotta cheese ina food processor and blend until well mixed. Then we add the egg and the parmesan cheese and blend again to obtain a homogeneous mixture. We put it in a bowl, season with salt and pepper and put it in the fridge.

Put water to boil in a saucepan with a little salt. When it starts to boil, add the lumaconi and cook according to the manufacturer's instructions. After this time, pour it over a colander and add cold water to stop the cooking. Drain well.

Preheat the oven to 180º. Grease the container where you are going to gratinate them with butter.
We put the spinach and ricotta mixture in a pastry bag with a wide nozzle, fill the lumaconi and place them face up in the chosen container, in my case the Le Creuset Skillet .

To prepare the cheese sauce, melt the butter in a saucepan, add the flour and cook for a minute, stirring. Gradually add the milk, which you have previously heated, and simmer for about 10 minutes, stirring constantly. Remove from the heat, add the Gruyere cheese, season with salt and pepper and stir until all the ingredients are well combined.

Pour over the lumaconi and bake for about 20 minutes at 180º with the oven turned on above and below. Serve immediately.