Noodle muffins with spinach and ham-gremolata

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 Onion
  • 2 TABLESPOONS + some olive oil
  • 250 g Frozen leaf spinach
  • 250 g creamy ricotta
  • 7-10 Tbsp salt, pepper
  • 1 package (500 g) Pasta dough (cooling shelf)
  • 12 Eggs (Gr. S)
  • 100 g Diced ham
  • 3-4 Stem(s) flat leaf parsley

Directions

  1. 1

    Peel and chop the onion and fry it in 1 tablespoon of oil. Add spinach and 5-6 tablespoons of water. Covered and steam for 10 minutes, open for about 5 minutes. Stir in ricotta. Season to taste with salt and pepper.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat the recesses of a muffin tray (12 recesses) with a little oil. Approximately 1⁄3 Unroll the pasta dough and cut off 6 strips (approx. 14 cm each).

  3. 3

    Cut each rectangle in half once and place in the hollows (see tip). Spread the spinach in the hollows. Beat the eggs one by one and put them into 1 trough each. Bake in the oven for about 20 minutes.

  4. 4

    For the Gremolata, fry the ham in 1 tablespoon of oil until crispy. Wash parsley and chop finely. Mix with ham and spread on the muffins.

Nutrition Facts

KCAL
280 kcal
CARBS
25 g
FATS
12 g
PROTEINS
15 g