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.
Ingredients
- 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
- flour
- fine dry breadcrumbs
Roughly chop the spinach, and add to the ricotta. Add the Parmigiano and 2 tablespoons bread crumbs. Mix well with a fork and season with pepper, salt and the nutmeg. Divide into 20 portions and shape each into a ball.
Beat the egg with the milk and a pinch of salt. Lightly coat the ricotta balls in flour and then in the egg mixture; then roll in the fine dry breadcrumbs. Deep fry in hot olive oil (180°C) until golden brown (4 minutes). Drain on kitchen paper and serve at once.
woot! Thanks a lot for linking my recipe
)
…and your balls look really tasty!