Squid Stuffed With Spinach And Ricotta Cheese Recipes

SQUID STUFFED WITH SPINACH AND RICOTTA CHEESE

Steps:

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

STUFFED SQUID SICILIAN-STYLE

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

SQUID STUFFED WITH RICOTTA AND SPINACH

Steps:

• SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish. Preheat the oven to 375℉ (190℃). Clean the squid and chop the tentacles finely. Set them aside. Sauté the onion and the garlic in 1 tablespoon of the olive oil Add the tentacles and cook for 2 minutes. Add the spinach and sauté, stirring, until it has wilted. Drain off any extra liquid and cool the spinach. In a mixing bowl, combine the ricotta, egg, parsley, and the Mix thoroughly and season with salt, pepper, and hot pepper flakes. Stuff the mixture loosely into the squid and close the openings 5. Use the remaining tablespoon of olive oil to grease a comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish. Bake for 40 to 45 minutes, or until the squid is tender and the If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Yield: 4 servings.

SQUID STUFFED WITH RICOTTA AND SPINACH

Steps:

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

SPINACH AND CHEESE STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
• Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
• Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.