spinach sformatino

By sanmo_babe

Ingredients

• Unsalted butter, for ramekins
• 1 pound baby spinach, plus 16 leaves, for garnish
• 5 large eggs
• 1 1/2 cups fresh ricotta cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Coarse salt
• Pinch of cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Details

Servings 4

Preparation

Step 1

Preheat oven to 325 degrees. Butter the inside of four 4-ounce ramekins; set aside.

Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add spinach to boiling water and cook until crisp-tender, about 2 minutes. Drain and transfer to ice-water bath; drain and transfer to a clean kitchen towel. Ring out spinach in towel to dry.

Transfer cooked spinach to the bowl of a food processor along with 1 egg; process until smooth. Strain through a fine mesh sieve into a large bowl; discard solids. Add ricotta, parmesan, 1 teaspoon salt, cayenne pepper, black pepper, and nutmeg; stir until well combined. Divide spinach mixture evenly between prepared ramekins. Place ramekins on a baking sheet and transfer to oven; bake until set, 15 to 20 minutes.