Hoy Edith cocinó para Radio 9 agnolotis

1/2 kilo de ricota
300 gramos de espinaca
50 gramos de queso rallado
2 paquetes de tapas de copetín
Sal a gusto
Pimienta y nuez moscada
En un bol poner las espinacas cocidas, escurridas y picadas.
Se incorpora la ricota y el queso rallado. Se van rellenando las tapitas y se unen los extremos.
Se cocina en agua hirviendo como cualquier pasta. Cuando los añolotis estén en la superficie ya están listos!
Buen provecho!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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