Spinach and ricotta dumplings

Cooking time: 30 / 40m Diffioltà: Low Dose: 6 bundles Cost: 
- 1 roll of puff pastry 
- 400 grams of spinach 
- 200g ricotta 
- 1 egg 
- Nutmeg 
- Sale 
- pepper 
- Chili pepper 
- Oil 
Boil the spinach in salted water for about 10 minutes. Drain and let cool completely Privatel water and chop coarsely with a fork. Put the spinach in a bowl and add the ricotta, Parmesan cheese, salt and pepper. Stir until the mixture is creamy and elastic. Take the muffin pan and wrap it with the cards oven, cut into squares of puff pastry and place them inside each mold. Stuffed with spinach and ricotta mixture and close the dough to form fagattini, then brush the top of the pastry with the egg. Bake at 190 ° C for about 40 minutes.