Ingredients
- 125 g Roggenmehl Type 1150
- 125 g Weizenmehl Type 405
- ¼ TL Kurkuma
- 1 Ei
- 70 g Wasser
- 20 g Öl
- 1 ½ TL Salz
- ½ Bund Petersilie
- 80 g Parmesan
- 1 Schalotte
- 70 g Butter
- 200 g Spinat, gehackt, TK
- 80 g Ricotta
- ¼ TL Pfeffer
- 2 Prisen Muskat
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Schlutzkrapfen mit Walnussfüllung - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Schlutzkrapfen mit Walnussfüllung - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Cremekartoffeln mit Spinat - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Cremekartoffeln mit Spinat - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Spinat-Risotto mit Safrancreme - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Spinat-Risotto mit Safrancreme - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Schnitzelröllchen mit Spinat - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Spinattorte - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com