The combination of ricotta and spinach is a classic one in the Italian kitchen. The mixture is used to fill ravioli (ravioli di magro) and is sometimes cooked in water (ravioli gnudi). The dish is often served with a simple sauce of melted butter flavoured with sage leaves, and topped with some grated Grana cheese.
In this recipe, the ricotta and spinach balls are breaded, and then deep-fried in olive oil, and served piping hot as part of an antipasto misto.
- 450 gram cooked spinach, drained well
- 450 gram ricotta
- 60 gram Parmigiano-Reggiano cheese, grated
- 2 tablespoons breadcrumbs
- freshly grated nutmeg
- pepper and salt
- 4 tablespoons milk
- 1 egg
- fine dry breadcrumbs