Squid Stuffed with Spinach and Ricotta
Ingredients
- 12 squid cleaned squid bodies (about 6 inches each), tentacles reserved
- 0.5 lb ricotta cheese
- 2 lb fresh spinach, lightly steamed, liquid squeezed out
- 0.3 cup grated Parmesan cheese
- 0.5 tsp black pepper
- 0.3 tsp grated nutmeg
- 2 tbsp fresh parsley, finely minced
- 1 large egg, slightly beaten
- 2 tbsp olive oil
- 2 clove garlic, finely minced
- 1 0.5 lb plum tomatoes, pureed in blender
- 1 tbsp tomato paste
- 0.5 tsp fresh or dried rosemary
- 1 0.5 tbsp butter
- 3 tbsp pine nuts or sunflower seeds
Instructions
- 1
Mix together the ricotta, steamed spinach, Parmesan, pepper, nutmeg, parsley, and egg. Set aside as stuffing.
- 2
Heat olive oil at medium in a large saucepan. Add garlic and cook a few seconds. Add tomato purée. Bring to a boil and add tomato paste. Lower heat, add rosemary, and simmer sauce for 25 minutes.
- 3
Stuff each squid body only about 1/3 full of the spinach-ricotta mixture. Do not overstuff or they will explode. Fasten each opening with a toothpick.
- 4
Place stuffed squid and reserved tentacles in the simmering tomato sauce. Simmer for 3 to 4 minutes. Turn carefully and simmer for an additional 3 minutes.
- 5
Melt butter in a clean pan and toss pine nuts until golden, watching carefully to prevent burning.
- 6
Lift stuffed squid onto a warm serving dish. Spoon sauce around and garnish with toasted pine nuts. Serve immediately.