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Spinach and Ricotta Sauce

ingredients

makes approx. 600 ml (1 pt)
300 ml (1/2 pt) Bechamel Sauce
225 g (8 oz) (after cooking), fresh or frozen spinach
100 g (4 oz) ricotta cheese
1/2 tsp nutmeg
salt and freshly ground pepper

method

1. Make up the Bechamel Sauce. Cook the spinach for a few minutes and then drain well.

2. Squeeze against the collander to remove the liquid. You will need to cook approx 750 g (1 1/2 lb) fresh spinach to be left with the amount required by the recipe. Chop or liquidize.

3. Mix the ricotta with the spinach and season well, add nutmeg. Gradually stir into the Bechamel sauce and re-heat carefully over a low heat.

4. Serve with approximately 450 - 700 g (1 - 1 1/2 lb) cooked pasta.

5. This sauce is also delicious used in a vegetable or chicken lasagne.

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