| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
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.
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.
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.
Leftovers? Serve in/on an Italian flatbread as a sandwich.
I did not see the broadcast, so I don’t know if was a side or main dish. I quite liked it and used a garlicky tomato sauce, which I think made it a bit nicer.