Sauted Olive oil and garlic with some red pepper flakes in a pan.Add broccoli. Salt & Pepper.
Boil your pasta until al dente. Reserve a cup of pasta water. Drain pasta, add ricotta to pasta and mix in a bowl.
Add pasta water to your oil & garlic & broccoli and let it cook some. FInally add your pasta & ricotta and mix well.
Add some fresh lemon zest on top.
Anelli di Ricotta e Spinaci “Rings of Ricotta & Spinach” Anelli is Italian for “rings” Crespelle is Italian for Crepes
Crespelle: “Crepes” – 1/2 cup all-purpose or ’00’ flour 2 large eggs 1 cup milk unsalted butter, as needed
Filling: 4 cups fresh spinach leave (8 oz) or frozen 3 tbs unsalted butter plus as needed 1 tsp minced shalot 1 cup ricotta cheese (8oz) 1/2 cup Parmesan Reggiano (2oz) 1 egg yolk
To make crespelle (crepes) sift flour in large bowl, add eggs and mix with whisk. Add the milk and mix until evenly blended but don’t overdo it. Strain it through a wire-mesh sieve of some sort and let the batter rest for 30 mins.(chunks will remain in sieve and throw out)
Heat a 10in saute pan or crepe pan, Add a little butter, let it mel. Add 1/4 cup of batter to pan (might have to hold pan up so it covers the entire flat surface area. Let cook undisturbed for 40 seconds, flip and cook another 20 secs. Transfer to plate, repeat until you are finished with the batter.
Cook the spinach briefly (until tender and dark color) take out and submerge in ice bath to stop cooking process. Drain in colander and squeeze spinach until the water has left them. Chop the spinach fine.
Heat a saute pan over medium heat, Add 3 tablespoons of butter and add shallots, stire to coat and cook until shallots of tender. About 2 minutes. Add the spinach and cook, stiring occasionally until moisture remaining in spinach has cooked away. Transfer the spinach mixture to bowl or plate and let it cool. Add the ricotta, Parmigiano and egg yolk to the cooled spinach and stire to blend evenly.
To make the rings
Brush a baking dish or casserole with some of the melted butter, To fill the anelli, spoon about 1/4 cup of the fillling mixture down the center of each crespella and roll the crespella around the filling, making the rolls tight enough to hold together. (you’re holding one end, wrapping it over the filling and then rolling it.)
I found it easier to cut into rings with scissors. They “damaged” the crespelle less than a knife. Arrange them in a baking dish, brush with some melted butter and some more cheese sprinkled on top and place in oven at 350 degrees for 10-15 minutes or until they are very hot and cheese has formed a golden crust.
Using ricotta in your meatballs make them incredibly lighter and flavorful. These are simple to make and require few ingredients. Known as “Polpettine di Ricotta” in Italian, these meatballs are a nice change from what you might be used to.
Recipe: Ricotta Meatballs (Polpettine di Ricotta)
- 2 pounds or 4 cups of ground beef
- 2.5 cups ricotta cheese drained
- 2 egg (beaten)
- 1/2 cup flatleaf parsley or
- A few pinches of nutmeg
- Salt (to taste)
- Olive oil for frying the meatballs
- 1 cup freshly grated Parmigiano-Reggiano
- 1 can of crushed tomatoes
- 3 cloves garlic minced/sliced
- 1 medium onion diced
- 1 cup red wine
- olive oil to coat the pan to fry the onions and garlic
- Salt & Pepper (to taste)
- Oregano or Italian Seasoning Mix