Squid Stuffed With Ricotta and Spinach
Published January 16, 1982
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 large squid (about 2 pounds)
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon butter
½ pound fresh spinach, trimmed of stalks
⅔ pound ricotta cheese
1 egg
1 tablespoon chopped Italian parsley
Coarse salt and freshly ground pepper
Hot red pepper flakes
½ cup dry white wine
2 cups canned Italian tomatoes
1 lemon, quartered
Nutritional analysis per serving (4 servings)
22 grams carbs; 615 milligrams cholesterol; 518 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 24 grams fat; 5 grams fiber; 1337 milligrams sodium; 49 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pre-heat oven to 375 degrees. Clean the squid and chop the tentacles finely. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
Stuff the mixture into the squid -not too full - and secure the end closed with a toothpick.
- Step 5
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.
- Step 6
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.
Rice and sauteed fennel goes well with this dish.
Private Notes
Comments
Fantastic! I subbed in the vegetables that I had in house for the spinach (asparagus, kale), added an extra egg, used green onion and shallot with the garlic, and chive, parsley, fennel fronds and thyme in lieu of the parsley, and a little lemon zest. What I'd do differently: choose bigger squid and use a different filling technique. I served it with a simple celeriac parmentier. I had extra filling, so I added more eggs, topped with pine nuts and parmesan, and had it for breakfast. 10 out 10!