Ingredients:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese, drained
  • 2 cups fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • Salt and pepper to taste
  • A pinch of nutmeg
  • 1 cup marinara sauce (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest.
  2. In a skillet, sauté the chopped spinach until wilted. Cool slightly. In a large bowl, mix ricotta, sautéed spinach, Parmesan, egg, nutmeg, salt, and pepper until well combined.
  3. Divide the rested dough into quarters. Roll out each piece into thin sheets using a rolling pin or pasta machine.
  4. Cut dough into square pieces (about 3 inches). Place a teaspoon of filling in the center of each square. Fold over to create a triangle, pressing out air and sealing the edges. Fold the two corners of the triangle together to form the creste shape.
  5. Boil a large pot of salted water. Drop in the filled creste di gallo and cook for about 4-5 minutes or until they float to the surface.
  6. Warm marinara sauce in a separate pan, if using.
  7. Gently toss cooked pasta in the marinara sauce. Garnish with fresh basil and serve hot.