Spinach and Ricotta Balls in Tomato Sauce
This Spinach and Ricotta ball recipe is simple to make and tastes delicious. The Italian balls of creamy ricotta and spinach are perfect served with homemade tomato sauce.
Ingredients (serves 2)
2 Cups Of Fresh Ricotta Cheese
1 Bag Of Baby Spinach Leaves
1 Large Egg, Beaten
½ Cup Finely Grated Parmesan Cheese
½ Cup Of Plain Flour
1 Large Box Of Cherry Tomatoes
1 Can Of Crushed Tomatoes
1 Onion, Diced
2 Cloves Of Garlic Minced or To Taste
2 Tablespoon Of Olive Oil
Handful Of Basil Leaves, Shredded
To make the sauce, gently fry onions in olive oil until translucent. Add the garlic, crushed tomatoes, cherry tomatoes and simmer until the sauce has reduced. Add basil and season with salt and pepper.
Wilt baby spinach in a saucepan over low heat until reduced down, drain and squeeze out excess water and finely chop.
Once the spinach is cool add the ricotta, Parmesan cheese and egg. Mix through and season with salt and pepper.
Roll the mixture into balls about 1.5 inches wide and lightly coat in flour.
Boil a large pot of salted water.
Gently add the balls and cook for about 5 minutes, the balls will float to the top when they are cooked. Add in batches so the balls do no stick.
Remove mixture with a slotted spoon, drain well and add to serving bowls.
Top with the homemade tomato sauce and grated Parmesan cheese and extra basil leaves.
Serves 2. Serve with Mediterranean salad and garlic crostini.