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1
Cut off tentacles so that you have just the body cavity.
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2
Make sure to keep it whole so you can stuff it without leaks.
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3
Reserve the tentacles.
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4
Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
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5
Heat the oil at medium in a large heavy skillet or saucepan.
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6
Add the garlic.
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7
Stir and cook for a few seconds.
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8
Add the tomatoes.
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9
Bring to a boil and add tomato paste.
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10
Lower heat and add rosemary.
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11
Simmer sauce for 25 minutes, stirring occasionally.
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12
While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
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13
If you overstuff them, they will explode.
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14
You might also want to poke a hole or two in the body of the squid.
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15
Fasten the opening of each squid with a toothpick.
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16
After the sauce has cooked, place the stuffed squid in the simmering sauce.
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17
Add the tentacles to the sauce.
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18
Simmer for 3 to 4 minutes.
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19
Then turn carefully and simmer for an additional 3 minutes.
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20
While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
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21
Watch carefully; pine nuts have a tendency to burn.
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22
Lift out stuffed squid to a warm, flat serving dish with sides.
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23
Spoon sauce around and garnish with pine nuts.
