Spinach And Ricotta Balls Recipes

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

SPINACH AND RICOTTA BALLS

Steps:

• Cook the frozen spinach, and get rid of *all* water (this is the most important step-- use paper towels to truly get all moisture out of the spinach, I even use a rolling pin.) Chop spinach. In a mixing bowl, add spinach, cheeses, nutmeg, and egg, salt and pepper. Mix well. Add just enough flour to make mixture start to ball up. (usually between 1/3 and 1/2 cup if you've dried the spinach enough.) Create tbsp. sized balls of the mixture (like drop cookie size.) Bring water to a gentle boil (med-med high heat depending on stove.) Drop in all spinach balls. Done in 2-4 minutes or when they rise to the top. Remove from water as ready with wire tool or slotted spoon. Great with pasta sauce, or simply good olive oil and a sprinkling of parmesan.

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

SPINACH BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
• Bake in preheated oven for 20 minutes, or until heated through and browned.

SPINACH, RICOTTA AND CHICKPEA 'MEATLESS' BALLS

Steps:

• Preheat oven to 200° C.
• Line a baking sheet with parchment.
• Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
• Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
• On a plate, combine remaining breadcrumbs and garlic granules
• Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
• Roll balls in crumb mixture to coat.
• Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great!
• Serve with your favourite pasta, sauce and extra parmesan.