Squid Stuffed With Spinach And Ricotta Cheese

Name: Squid Stuffed With Spinach And Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 squid, about 6 inches each, cleaned; 1/2 lb ricotta cheese; 2 lbs fresh spinach, steamed lightly, and liquid squeezed out; 1/4 cup grated parmesan cheese; 1/2 teaspoon black pepper; 1/4 teaspoon grated nutmeg; 2 tablespoons finely minced fresh parsley; 1 egg, slightly beaten; 2 tablespoons olive oil; 2 garlic cloves, finely minced; 1 1/2 lbs plum tomatoes, pureed in blender; 1 tablespoon tomato paste; 1/2 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary; 1 1/2 tablespoons butter; 3 tablespoons pine nuts or 3 tablespoons sunflower seeds

Servings: persons

12 squid, about 6 inches each, cleaned
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and liquid squeezed out
1/4 cup grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
2 tablespoons finely minced fresh parsley
1 egg, slightly beaten
2 tablespoons olive oil
2 garlic cloves, finely minced
1 1/2 lbs plum tomatoes, pureed in blender
1 tablespoon tomato paste
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
1 1/2 tablespoons butter
3 tablespoons pine nuts or 3 tablespoons sunflower seeds

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

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 12 squid, about 6 inches each, cleaned, 1/2 lb ricotta cheese, 2 lbs fresh spinach, steamed lightly, and liquid squeezed out, 1/4 cup grated parmesan cheese, and more.

Yes, Squid Stuffed With Spinach And Ricotta Cheese 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.

That's it — enjoy your meal!