Four dinners for four from spinach-ricotta gnudi with greens and eggplant rollatini. Two double batches, with planned leftovers. Already have 10 tbsp olive oil, salt and pepper.
Recipes and servings
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Tender, wrapperless spinach and ricotta dumplings are gently poached and finished with fragrant sage butter. A crisp romaine and arugula salad with lemon dressing balances the rich sauce.
Tender roasted eggplant slices wrapped around a creamy ricotta-and-spinach filling, then baked in tomato sauce beneath melted mozzarella. This hearty vegetarian dish serves four.
On its own, before promotions
Price unavailable
Servings
8
Per serving
Price unavailable
servings (1–32)
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