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Spinach and Ricotta Polpettine

by Hannah Thurn (follow)
Vegetarian (1517)      Italian (218)      Spinach (135)      Ricotta (67)     
This unknown italian dish is the perfect "vegetarian meatballs". To bulk up the dish, double the tomato and serve over pasta.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

650g spinach
250g fresh ricotta
1/2tsp grated nutmeg
2Tbs grated parmesan cheese
1 egg, lightly whipped
1Tbs olive oil
1 garlic clove, peeled and squashed
400g tin of diced tomatoes
1/2cup water
extra parmesan to serve

Preheat oven to 180 degrees.

In a pot of boiling, salted water, cook the spinach for a few minutes until wilted. Drain and rinse with cold water to cool down, then squeeze all the water out of the leaves.

Chop up fine and put in a mixing bowl. Add the ricotta, nutmeg, parmesan and egg and mix to combine. Add salt and pepper to taste. Set aside.

In a meduim size dutch oven (or other oven safe pot) heat the oil and add the garlic. Cook for a few minutes then add the tomato. Swill the water around the tomato tin and add to the pot.

Add salt and pepper and simmer for five minutes. Turn off the heat. Remove one cup of tomato and set aside.

With your hands, form the spinach and ricotta mixture into balls and add to pot. Continue until all mixture is used up (makes approximatelly 16 balls).

Pour over the reserved tomato and place in the oven. Cook for 20-25 minutes or until balls are slightly golden.

Serve sprinkled with parmesan.

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