Squid Stuffed with Spinach and Ricotta Cheese
squid stuffed with spinach and ricotta cheese
Ingredients
- 12 squid, about 6 inches each, cleaned.
- 1/2 lb ricotta cheese
- 2 lbs fresh spinach, steamed lightly, and liquid squeezed out
- 1/4 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp grated nutmeg
- 2 Tbl finely minced fresh parsley
- 1 egg, slightly beaten
- 2 Tbl olive oil
- 2 cloves garlic, finely minced
- 1.5 lbs plum tomatoes, pureed in blender
- 1 Tbl tomato paste
- 1/2 tsp fresh rosemary or 1/4 tsp dried
- 1.5 Tbl butter
- 3 Tbl pine nuts or sunflower seeds
Instructions
- 1
Cut off tentacles so that you have just the body cavity. Make sure to keep it whole so you can stuff it without leaks. Reserve the tentacles.
- 2
Mix together the ricotta, spinach, Parmesan, pepper, nutmeg, parsley and egg. Set aside.
- 3
Heat the oil at medium in a large heavy skillet or saucepan. Add the garlic. Stir and cook for a few seconds. Add the tomatoes. Bring to a boil and add tomato paste. Lower heat and add rosemary. Simmer sauce for 25 minutes, stirring occasionally.
- 4
While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture. If you overstuff them, they will explode. You might also want to poke a hole or two in the body of the squid. Fasten the opening of each squid with a toothpick.
- 5
After the sauce has cooked, place the stuffed squid in the simmering sauce. Add the tentacles to the sauce. Simmer for 3 to 4 minutes. Then turn carefully and simmer for an additional 3 minutes.
- 6
While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden. Watch carefully; pine nuts have a tendency to burn.
- 7
Lift out stuffed squid to a warm, flat serving dish with sides. Spoon sauce around and garnish with pine nuts.