Stuffed Lumaconi rigati

  • NULL servings
  • Difficulty


  • 20-24 pz. Lumaconi Rigati n° 123
  • 1 egg
  • a few basil leaves
  • 200 g ricotta cheese
  • 6 tbsp grated Parmesan cheese
  • 2 tbsp sesame oil
  • 1,2 kg spinach
  • salt and pepper
Lumaconi Rigati n° 123


Cook the lumaconi rigati in a pan with plenty of boiling salted water and a dash of sesame oil for about 20 minutes.Drain them and rinse them under running water, drain them again and place them on a clean tea towel in a row.In the meanwhile wash the spinach thoroughly and repeatedly, put them in a saucepan over a medium heat without adding any water.Stew them, squeeze them well, chop them and put them in a bowl.Add the ricotta, all of the egg, 3 tbsp of parmesan, a pinch of salt and a grind of pepper, mix well and, with a pastry bag with a wide nozzle fill the pasta with the sauce.In a saucepan heat a dash of oil, with the tomato, the basil, a pinch of salt and pepper and simmer for 10 minutes.Grease a pyrex dish with a drop of oil and arrange the pasta in one single layer, spread the prepared sauce over it and sprinkle with the rest of the parmesan and a drop of oil.Place the pyrex dish in the preheated oven for 15 minutes and serve very warm.