Circle B Kitchen

Recipe courtesy Acqua Al 2

Note: The recipe was given in weight measurements which I think is much easier than volume measurements. If you have a kitchen scale, just set your bowl on that, press “tare/on” and after you add each ingredient, press tare again. No measuring cups! I’ve also given the rough equivalent of each in volume measurements. The amount of flour is really going to vary with the moisture in your ricotta cheese. Start with 1/2 cup and add more until the consistency feels right... not too dry or heavy and/or not too sticky.

5 1/4 ounces spinach (or about 2 oz or ¼ cup frozen spinach)

8 3/4 ounces ricotta cheese (about 1 cup)

1 3/4 ounces Parmesan, plus extra for sprinkling (about 2 T)

5 1/4 ounces flour (about 2/3 cup)



Tomato Sauce(your favorite, or see below)

Preheat the oven to 375 degrees F.

Blanch the spinach in water. Drain and chop. (If using frozen spinach, thaw and squeeze dry).

Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well.Add a pinch of salt and pepper.

Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish.

Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes.

My Tomato Sauce

1 can San Marzano whole, peeled tomatoes

1 large shallot, minced

1 clove garlic, minced

¼ cup fresh chopped basil

Salt to taste

I use a hand blender to crush the tomatoes until smooth.

Saute the shallots in a couple tablespoons of extra virgin olive oil for about 5 minutes. Add the garlic and sauté another minute or so. Pour in the tomatoes, about ½ tsp salt and the basil. Let simmer for about 10 minutes. If necessary, add about a couple teaspoons of sugar. Simmer for a few more minutes and taste for salt.