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Vegetable and ricotta pasties - delicious. magazine
Ingredients
- 375g pack ready-rolled puff pastry
- 100g bag young leaf spinach
- 150g ricotta
- 1 large free-range egg, beaten
- 20g freshly grated Parmesan or Grana Padano
- 390g can ratatouille, drained
- More beaten egg
- Dressed lettuce, to serve
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