Ricotta (drained of liquid) with egg, a little flour and grated hard cheese, and sometimes cooked, squeezed spinach: rolled into ropes, cut into pillows and cooked in salted water until they float.
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (5) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Cooked, squeezed spinach · Ricotta draining time (half an hour) · Parmesan in the dough · black pepper · Nutmeg · Fresh spinach wilted in a pan with a little water (minutes) (3–4) · Chilling the batter in the fridge (minutes) (20) · Cooking after they float (time) (2 minutes)
