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Squid Stuffed with Ricotta and Spinach

 

49

Yield

4

servings

Prep

20

min

Cook

45

min

Ready

65

min

Trans-fat Free
 

Ingredients

8 large squid
about 2 pounds
*
1 Medium-sized onions
minced
*
1 each garlic cloves
minced
2 tablespoons olive oil
1 tablespoon butter, unsalted
½ pound spinach
fresh, trimmed of stems and washed, or 1/2, package frozen, thawed
pound ricotta cheese
1 each eggs
1 tablespoon parsley leaves
italian, chopped
1 x salt
coarse and freshly, ground pepper to taste
*
½ cup white wine
dry
*
2 cups italian plum (roma) tomatoes
canned
1 each lemon
quartered

Directions

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.

  1. Preheat the oven to 375℉ (190℃). Clean the squid and chop the tentacles finely.

Set them aside.

  1. 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.
  2. In a mixing bowl, combine the ricotta, egg, parsley, and the Mix thoroughly and season with salt, pepper, and hot pepper flakes.
  3. 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.
  4. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 56253% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 535mg 178%
Sodium 650mg 27%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 86g
Vitamin A 133% Vitamin C 69%
Calcium 30% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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