Squid Stuffed With Ricotta and Spinach Recipe

Name: Squid Stuffed With Ricotta and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large squid (about 2 pounds); 1 medium onion, finely chopped; 1 clove garlic, minced; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 pound fresh spinach, trimmed of stalks; 23 pound ricotta cheese; 1 egg; 1 tablespoon chopped Italian parsley; Coarse salt and freshly ground pepper; Hot red pepper flakes; 1/2 cup dry white wine; 2 cups canned Italian tomatoes; 1 lemon, quartered

Servings: persons

8 large squid (about 2 pounds)
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon butter
1/2 pound fresh spinach, trimmed of stalks
23 pound ricotta cheese
1 egg
1 tablespoon chopped Italian parsley
Coarse salt and freshly ground pepper
Hot red pepper flakes
1/2 cup dry white wine
2 cups canned Italian tomatoes
1 lemon, quartered

1
Pre-heat oven to 375 degrees.
2
Clean the squid and chop the tentacles finely.
3
Set aside.
4
Saute the onion and garlic in one tablespoon olive oil and butter without browning, until the onion is soft.
5
Add the tentacles and cook for 2 minutes.
6
Add the spinach leaves and saute, stirring, until they are thoroughly wilted.
7
In a mixing bowl combine the ricotta, egg, two tablespoons parsley and the cooked spinach mixture.
8
Mix thoroughly and season with salt, pepper and hot pepper flakes to taste.
9
Stuff the mixture into the squid -not too full - and secure the end closed with a toothpick.
10
With the remaining tablespoon of olive oil, grease a rectanguler baking dish large enough to hold the stuffed squid comfortably in one layer.
11
Arrange the squid in the dish and add the wine and tomatoes.Season with salt and pepper, and more pepper flakes if you like.
12
Bake for 40 to 45 minutes or until the squid is tender and the sauce has thickened.
13
If there is too much liquid, turn the oven up and allow the sauce to reduce.
14
If there is too little, add more white wine.
15
Serve with lemon quarters.

4718

kcal

Calories

352

Fat

Carbs

294

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large squid (about 2 pounds), 1 medium onion, finely chopped, 1 clove garlic, minced, 2 tablespoons olive oil, and more.

Yes, Squid Stuffed With Ricotta and Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid Stuffed With Ricotta and Spinach

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