Name: Spinach Polpetti with Tomato Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 small onion, chopped; 2 cloves garlic, chopped; 1/4 cup (60 ml) olive oil; 1 can (540 ml/19 oz) crushed plum tomatoes; Salt and pepper; 1/2 lb (227 g) fresh spinach; 1 clove garlic, halved; 2 tablespoons (30 ml) olive oil; 1 lb (454 g) ricotta; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 2 eggs; 3/4 cup (180 ml) flour; Parmigiano-Reggiano cheese shavings; Fresh basil leaves to taste

Preparation

Tomato Sauce
- 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
- 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.
- In a food processor, purée the spinach, garlic, ricotta, grated cheese and eggs. Add the flour and pulse to combine. Season with salt and pepper.
- With 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.
- 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.

Spinach Polpetti with Tomato Sauce

Categories

Ingredients

Tomato Sauce

Polpetti

Preparation

Tomato Sauce

Polpetti

Personal Note