Spinach Polpetti with Tomato Sauce

By maredan

Ingredients

• Tomato Sauce
• 1 * 1 small onion, chopped
• 2 * 2 cloves garlic, chopped
• 1/4 * 1/4 cup olive oil
• 1 * 1 can crushed plum tomatoes
• * Salt and pepper
• Polpetti
• 1/2 * 1/2 pound fresh spinach
• 1 * 1 clove garlic, halved
• 2 * 2 tablespoons olive oil
• 1 * 1 pound ricotta
• 1/2 * 1/2 cup grated Parmigiano-Reggiano
• 2 * 2 eggs
• 3/4 * 3/4 cup flour
• * Parmigiano-Reggiano shavings
• * Fresh basil leaves to taste

Details

Servings 4

Preparation

Step 1

Directions
Tomato Sauce

1. In a saucepan over medium heat, soften the onion and garlic in the olive oil. Add the tomatoes. Bring to a boil, reduce the heat and simmer for about 10 minutes. Season with salt and pepper. Keep warm.

Polpetti

1. In a large skillet or wok over medium-high heat, wilt the spinach in the oil. Transfer to a sieve, drain well and let cool.
2. In a food processor, purée the spinach, garlic, ricotta, grated Parmigiano-Reggiano and eggs. Add the flour and pulse to combine. Season with salt and pepper.
3. Using two tablespoons, shape about 30 ml (2 tablespoons) dough into an oval dumpling. Repeat until all the dough is used up. Drop the dumplings, about 10 at a time, into salted simmering water. Cook for 5 or 6 minutes. Drain and coat lightly with oil. Transfer to a plate and keep warm.
4. Transfer the sauce to a large, shallow serving bowl. Set the dumplings on the sauce. Garnish with Parmigiano-Reggiano shavings and basil leaves. Season with pepper. Serve family-style.