Italian recipes: ricotta soup

I know, I know ravioli with spinach and ricotta are really irresistible and just the thought of it makes your mouth water! But if you are in a hurry and have no time to spare, don’t worry, this quick and far simpler recipe is perfect for you.

Ingredients: 300 g ricotta, 4 eggs, 6 tablespoons breadcrumbs , 8 tablespoons parmesan cheese, a knob of butter,1 litre and a half beef broth, a wee sprinkle of ground nutmeg, salt and pepper.

Serves: 6 Method: 1.
Bring a pot of slightly salted water to the boil, add the spinach leaves and then when they look wilted drain.

2.
Melt the butter in a saucepan, add the spinach and then stir and toss it for a few minutes.
3.
Whisk the ricotta, add the eggs, one by one, breadcrumbs, parmesan cheese, a sprinkle of nutmeg, the spinach and then a pinch of salt.

4.
Heat the broth, add the ricotta mixture, cook for a few minutes and then serve.