Servings:8

Ingredients:

PASTA SQUARES:

• 4 eggs
• 2 tsp oil
• 1/2 tsp salt
• 2 cups flour

TOMATO SAUCE:

• 1 medium onion, finely chopped
• Garlic cloves, crushed
• 1 tbsp olive oil
• Canned Italian-style tomatoes (14 1/2 oz. size cans), cut into small pieces
• Fresh basil sprigs
• 1 tsp salt
• Pepper
• 1 tbsp sugar

FILLING:

• 1/2 lb ricotta cheese
• 1/4 lb spinach, cooked and chopped
• 1 tsp ground nutmeg
• Eggs
• Grated Parmesan cheese (or sharp pecorino cheese)
• Salt
• Pepper

FOR COOKING WATER:

• 1 tbsp oil

INSTRUCTIONS:

1. In a bowl, combine 4 eggs, 2 teaspoons of oil, and 1/2 teaspoon of salt. Whisk until well blended.
2. Add flour to the mixture, a little at a time, beating after each addition. Turn the mixture out onto a well-floured board and knead for several minutes until the dough is firm, smooth, but not dry. Add more flour if needed to prevent sticking.
3. Cover the dough and let it stand at a slightly warm temperature for about 30 minutes to ripen.
4. Cut the dough into 1-inch portions and slightly flatten them to fit into a pasta machine. Roll the dough in the pasta machine, starting with the thickest setting and progressing to the next finest setting, until the pasta becomes very thin. Continue until all the dough is rolled into strips. Place the strips on a floured board and sprinkle lightly with flour. Cut the strips into 4-inch squares and let them rest for 10 minutes before filling and cooking.
5. To make the tomato sauce, sauté the chopped onion and crushed garlic in olive oil until golden. Add the undrained tomatoes, basil, 2 teaspoons of salt, and season with pepper to taste. Bring the sauce to a boil and simmer for 15 minutes. Add the sugar in the last minute.
6. In a bowl, combine ricotta cheese, drained spinach, nutmeg, eggs, and grated Parmesan cheese (or sharp pecorino cheese). Mix well and season with salt and pepper to taste. This is the filling for the pasta squares.
7. Bring a large pot of generously salted water to a boil. Add 1 tablespoon of oil. Drop each piece of pasta into the boiling water and cook for 3 to 4 minutes, or until the pasta floats to the surface. Remove the pasta from the water and immediately plunge it into a bowl filled with ice water for 1 minute. Drain the pasta on a clean cloth to prevent sticking.
8. Place 1 tablespoon of filling in the center of each pasta square. Fold the square into a triangle, then fold it again into a smaller triangle. Press the edges to seal the pasta.
9. Preheat the oven to 400°F (200°C). Pour a layer of tomato sauce into a large baking pan. Arrange the filled pasta squares in rows, slightly overlapping them. Cover the pasta with the remaining tomato sauce and sprinkle with additional grated Parmesan cheese.
10. Bake the pasta squares in the preheated oven for 5 to 7 minutes, or until heated through.

Here’s some more information about this dish:

• Spinach and Ricotta Filling: The filling for the pasta squares is made with a combination of ricotta cheese, cooked and chopped spinach, nutmeg, eggs, and grated Parmesan cheese (or sharp pecorino cheese). The ricotta cheese adds creaminess, while the spinach brings a vibrant and earthy flavor to the filling. The nutmeg adds a warm and aromatic touch, enhancing the overall taste of the dish.
• Tomato Sauce: The pasta squares are served with a homemade tomato sauce. The sauce is made by sautéing finely chopped onion and crushed garlic in olive oil until golden. Italian-style tomatoes are added, along with fresh basil, salt, pepper, and a touch of sugar. The sauce is simmered to develop its flavors and create a rich and aromatic base for the pasta squares.
• Baking: Once the pasta squares are filled, they are arranged in a baking pan on top of a layer of tomato sauce. Additional sauce is poured over the filled pasta squares, and grated Parmesan cheese is sprinkled on top. The dish is then baked in the oven until heated through and the flavors meld together.