Strozzapreti Al Pomodoro Recipe
Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce and parmigiano
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Ingredients
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Pasta
Ricotta & Spinach Balls
Tomato Sauce
Toppings
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs gradually incorporating the flour from the edges until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll the Pasta
After resting, divide the dough into quarters. Roll each piece into thin sheets using a pasta machine or a rolling pin. Cut into strips about 1 inch wide.
Ricotta & Spinach Balls Preparation
- 4
Prepare the Filling
In a mixing bowl, combine the fresh ricotta, chopped spinach, grated Parmesan, egg, breadcrumbs, nutmeg, salt, and pepper. Mix until well combined.
- 5
Form the Balls
With damp hands, take small portions of the mixture and roll into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- 6
Bake the Balls
Preheat the oven to 375°F (190°C). Bake the ricotta and spinach balls for 20-25 minutes until golden and firm.
Tomato Sauce Preparation
- 7
- 8
Add Tomatoes
Stir in the canned tomatoes, breaking them up with a spoon. Season with salt and pepper. Simmer for about 15 minutes, allowing the flavors to meld.
- 9
Finish the Sauce
Remove from heat and stir in the chopped fresh basil. Adjust seasoning to taste.
Assembly
- 10
Combine Everything
In a large baking dish, spread a layer of the tomato sauce. Layer the baked ricotta and spinach balls on top, then cover with the remaining sauce.
- 11
Add Toppings
Sprinkle the grated Parmesan cheese on top. Bake in a preheated oven at 375°F (190°C) for an additional 15 minutes until bubbly.
- 12
Serve
Remove from the oven, garnish with fresh basil leaves, and serve hot.
