The delicious recipe for a crunchy, creamy and succulent first course – Italian cuisine reinvented by Gordon Ramsay

The delicious recipe for a crunchy, creamy and succulent first course



Season with salt and pepper and, if desired, add a pinch of sugar. Preheat the oven to 180°C. Fill the conchiglioni with the ricotta and spinach mixture, using a teaspoon or a piping bag. Arrange the filled conchiglioni in a lightly oiled baking pan, in a single layer.



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