A classic crowd-pleaser of a dish from Kachen - and this time, it's gluten-free!

Ingredients

Gluten-Free Dough:

  • 280 gluten-free flour (& 1 tsp xanthan gum, if not already in the flour)
  • 45 g tapioca flour
  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 tbsp sunflower oil
  • 1 pinch of salt
  • 200 ml warm water

Stuffing:

  • 300 g ricotta
  • 300 g baby spinach, blanched
  • 250 ml double cream
  • 50 g Parmesan cheese, grated
  • 1 tsp nutmeg
  • 2 tbsp olive oil
  • Salt & pepper to taste

Recipe & Picture: Paula Soryano

For recipe instructions and other seasonal options, click here to visit Kachen.

RTL