Squid Stuffed With Spinach And Ricotta Cheese Recipe

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Servings: 6

Ingredients

Cost per serving $2.59 view details

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 6 servings
Calories 225  
Calories from Fat 144 64%
Total Fat 16.33g 20%
Saturated Fat 6.33g 25%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 248mg 10%
Potassium 972mg 28%
Total Carbs 11.25g 3%
Dietary Fiber 4.0g 13%
Sugars 3.85g 3%
Protein 11.53g 18%
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