Traditional Tuscan Spinach & Ricotta Balls
A raviolo without pasta, this ricotta and spinach balls are a healthier, lighter version of their most famous brother.
Equipment
- Pan
- Pot
Ingredients
- 400 gr baby spinach
- 300 gr ricotta cheese
- 3 tbsp parmesan cheese
- 2 egg yolks
- 1/3 tsp nutmeg
- Salt
- Black pepper
- Flour (as needed)
Instructions
- Start by washing and pan-cook the spinach in a hot pan until they're tender (approximately 10 minutes), adding them a bit at the time on a medium-high flame.
- In the meantime, soften the ricotta in a big bowl.
- When the spinach are cooked, make sure to squeeze out all the moisture to avoid the balls to become too soggy and chopped them very finely. Add to the ricotta and mix everything together.
- Add salt, pepper, and nutmeg to the mix, and then add the egg yolks and the parmesan. Let them rest in the fridge for 30 minutes or more.
- Once the mix has hardened a bit, go ahead and shape the balls (approximately 2 cm/0.8 inches). If your mix is still too soft, add a bit of flour while you shape the balls to have them hold together. Otherwise, just roll them in flour and set on a plate.
- Cook them in a big pot of salted water until they float - depending on the size, this might take 2 to 4 minutes. Dress with either a light, simple tomato sauce or a butter and sage sauce. Spinkle with parmesan and serve.