Conchiglioni aux épinards et ricotta - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 1500 g d'eau
- 1 ½ c. à café de sel
- 250 g de pâtes sèches
- 50 g de parmesan
- 1 gousse d'ail
- 30 g de beurre doux
- 500 g d'épinards frais
- 2 pincées de poivre moulu
- 450 g de ricotta
- 100 g de gorgonzola
- 70 g de pignons de pin
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