- 4oz Spinach
- 4oz Parmesan Cheese
- 4oz Ricotta Cheese
- 1/2 tsp. Pepper
- 1-2 threads of Saffron
- 1 tsp. Mint, chopped fine
- 1/2 tsp. Cinnamon
- 1/8 tsp. Cloves
- 1/4 – 1/2 cup of Raisins, depending on your preference, ground in a mortar.
- 2 or more eggs
- 1 tsp. fresh Marjoram, chopped fine
Wash the spinach and dry it completely. Chop the spinach, mint and marjoram finely. Add them to a small amount of butter and the saffron and sautè them until soft and cooked. Cool completely.
Put spinach mixture into a bowl or food processor and add remaining ingredients using only one egg to start and adding a second if mixture needs it. If using a food processor you can add the raisins whole.
Roll the pasta dough (by hand or with a machine) until pretty thin. Cut out small rounds, we used the cap from a rosewater bottle. It was somewhere between a nickel and a quarter in size.
Take a scant 1/8 teaspoon of the filling and place in the center of each round. Barely wet half of the edges and then close it up, pressing the edges firmly to seal. You should have something that looks like a small half circle. Gently wrap this tiny half circle around the tip of your finger and press the ends together.
Boil generously salted water and once boiling put in the anolini. It will only take a few minutes for them to float to the top. Cook a further 30 seconds or so and remove. Dress them with butter, sugar, cinnamon and parmesan cheese and serve.