Stuffed Spinach And Ricotta

Stuffed Spinach And Ricotta
4 from 1 ratings
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You can do everything for this meal in one pot! I used my Le Creuset Braising Pan. During my travel from Tuscany to Rome this dish was on many menus and it did not come with pasta. This is a light and healthy recipe and it is Gluten Free. If you are looking for a paleo recipe version you would have to omit the ricotta cheese and perhaps add sausage, mushrooms or other ingredients and pulse in your food processor. I recently made these yummy Stuffed Spinach and Ricotta for company upon our return and served as a primi. I was extremely pleased that everyone enjoyed them including one guests that admitted to not liking spinach but I believe enjoyed about 4 balls! That always makes me happy! I hope you enjoy these as much as we did. I love to do my shopping at D&D Market! I used store brands for ricotta and frozen spinach which made this meal affordable and delicious! For this recipe and other entertaining tips from Cindy's Table, click here!
Servings
6
servings
Ingredients
  • olive oil
  • 2 cup frozen chopped spinach
  • 4 cloves garlic, minced, divided
  • 1 egg, lightly beaten
  • 3 cup ricotta cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, optional
  • 1/4 cup grated parmesan cheese
  • sea salt
  • freshly ground pepper
  • 2 bunches, fresh spinach
  • 1 (25 ounce) san marzano tomatoes
  • 2 teaspoon italian seasonings
Directions
  1. Directions:
  2. To saute your frozen spinach just add 1 tablespoon of olive oil to your Le Creuset Braising Pan add in bag of frozen spinach and garlic. Cover and let simmer for about 7 minutes. Remove cover and drain. Using a clean paper towel squeeze excess water. In a large bowl combine the cooled spinach, egg, ricotta, basil, parsley, oregano, red pepper flakes, parmesan, 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper pepper. Combine together. Shape into balls (1 heaping tablespoon of the mixture); roll each in flour and drop (about 5 at a time) into 3 quarts of boiling water. Take your Le Creuset Braising Pan and fill 1/2 way with water and set over a high temperature. Once it boils add in fresh spinach leaves for 3 minutes (you may need to do this in batches). Remove and set in colander to drain then add to a plate lined with a clean white towel. Take fresh spinach leaves and set on a clean work board. Add a teaspoon or more of ricotta and spinach mixture and fold over spinach. Continue until all balls are rolled. Using the same pan over medium heat add 1 tablespoon olive oil and heat over medium heat. Add in san marzano tomaotes, 1 teaspoon sea salt, 1/2 teaspoon freshly ground pepper, italian seasonings and 2 cloves garlic. Bring to a simmer. Lover to low-medium. Add spinach balls into the sauce, cover for 20 minutes. Enjoy!
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