Recipe courtesy of Acqua Al 2
Strozzapreti
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 302
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 40 mg
- Sodium
- 347 mg
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 302
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 40 mg
- Sodium
- 347 mg
Ingredients
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.
