Ingredients
- 5 1/4 ounces spinach
- 8 3/4 ounces ricotta cheese
- 1 3/4 ounces Parmesan, plus extra for sprinkling
- 5 1/4 ounces flour
- Salt
- Pepper
- Tomato Sauce, homemade or store bought
Directions
Preheat the oven to 375 degrees F. Blanch the spinach in water. Drain and chop. Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well. Add a pinch of salt and pepper. Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish.
Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes.
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By deconstructo_11...
Ann Arbor, MI
on November 16, 2008
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I make dishes similar to this all the time for my family. I add a few pinches of nutmeg and a shake of red pepper flakes (or a dash of cayenne. And unless the idea is to make a sort of poor man's gnocchi with the flour in this recipe, all you should need is two tablespoons maximum as a binder for the ricotta-spinach-parmesan balls.
By Chef #504350
Sicklerville, NJ
on June 06, 2007
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I tried this recipe for lunch. I carefully measured all the ingredients, but the finished dish tasted like there was too much flour, and it really could have used some more flavor.
By stormy4291_1475663
San Diego, CA
on September 22, 2005
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In answer to the other viewer, Strozzapreti can be used as a side OR entree. There's enough protein to say it can be an entree. It just depends what you're serving with it.
Leftovers? Serve in/on an Italian flatbread as a sandwich.
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