5 cups washed and drained spinach leaves
¼ cup of water approximately
2 cups wheat flour
4 tablespoons Encala
1 egg lightly beaten
3 tablespoons oil

1 ¼ cup ricotta sieve
1/3 cup cream cheese
1 tablespoon Encala
2 tablespoons well-ground sun-dried tomatoes
1 tablespoon olive oil
2 cups shredded chicken breast
¼ cup fresh peas
3/8 cup mini carrots
¼ cup cream cheese
2 tablespoons coconut cream
Salt and pepper to taste


To make the dough: Blend the spinach with water in a blender and pass it through a sieve to eliminate residue.
Mix with the remaining ingredients and knead very well (if necessary, add more flour or water to obtain a soft, easy-to-open dough).
Wrap in plastic wrap and let stand for 1 hour.

To make the filling:
Mix all ingredients in a large bowl.
Roll out the dough with a rolling pin or in a cylinder, sprinkling flour until it is 1 to 2 mm thick.
Cut into 8 cm diameter discs.
Place 1 teaspoon of the filling in the center of each disk, brush the edge with water and close like a pastry, squeezing well so as not to open when cooking.
Cross the ends and press tightly together.
Fold the edge back so that it looks like a little hat.
Slowly cook the pasta in boiling salted water and a drizzle of oil until al dente.
Drain, transfer to a platter or to individual dishes and cover with pasta sauce or butter of choice.

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