Squid Stuffed with Ricotta and Spinach

Squid Stuffed with Ricotta and Spinach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 16

    med.squid 1 kg

  • 1

    med.onion,minced

  • 1

    garlic clove,minced

  • 1

    tbsp + 1tbsp olive oil

  • 1

    tbsp unsalted butter

  • ½

    lb.(200g) fresh spinach,trimmed of any stems,rinsed,and chopped

  • cups(300g) ricotta cheese

  • 1

    egg

  • 1

    tbsp finely chopped parsley

  • 1

    tsp coarse salt,ground pepper,to taste

  • ½

    tsp red chile flakes

  • ½

    cup dry white wine

  • 400

    g can tomatoes,roughly chopped

  • 2

    cloves garlic,sliced

  • 2

    lemons,quartered

Directions

Preheat the oven to 375F.Clean the squid and chop the tentacles off.Over medium heat,saute the onion and garlic in 1 tbsp of oil and the butter until the onions are soft,about 4 min. Add the spinach and saute,stirring,until it has wilted.Drain off any extra liquid and cool the spinach mixture. In the mixing bowl,combine the ricotta,egg,parsley,and cooled spinach mixture. mix thoroughly and season with the salt,pepper,and chile flakes. Loosely stuff the mixture into the squid bodies and close the openings securely with toothpicks. Use the remaining 1 tbsp of oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer. Arrange the squid in the dish and add the wine,tomatoes,and garlic.Season with salt,pepper,and more chile flakes if you wish. Bake for 40-50 min.or until the squid is tender and the sauce has thickened.If there is too much sauce,raise the oven temp.and allow the liquid to reduce.If there is to little,add more white wine.Serve the squid with the lemon Quarters.


Nutrition

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