Squid Stuffed With Spinach and Ricotta Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off tentacles so that you have just the body cavity.
  • Make sure to keep it whole so you can stuff it without leaks.
  • Reserve the tentacles.
  • Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
  • Heat the oil at medium in a large heavy skillet or saucepan.
  • Add the garlic.
  • Stir and cook for a few seconds.
  • Add the tomatoes.
  • Bring to a boil and add tomato paste.
  • Lower heat and add rosemary.
  • Simmer sauce for 25 minutes, stirring occasionally.
  • While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
  • If you overstuff them, they will explode.
  • You might also want to poke a hole or two in the body of the squid.
  • Fasten the opening of each squid with a toothpick.
  • After the sauce has cooked, place the stuffed squid in the simmering sauce.
  • Add the tentacles to the sauce.
  • Simmer for 3 to 4 minutes.
  • Then turn carefully and simmer for an additional 3 minutes.
  • While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
  • Watch carefully; pine nuts have a tendency to burn.
  • Lift out stuffed squid to a warm, flat serving dish with sides.
  • Spoon sauce around and garnish with pine nuts.
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