Strozzapreti Al Radicchio Rosso Recipe
Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce with radicchio and parmigiano
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Ingredients
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Pasta
Ricotta and Spinach Balls
Tomato Sauce
Final Assembly
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 add the eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Ricotta and Spinach Balls Preparation
- 3
Prepare the Filling
In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg, bread crumbs, nutmeg, salt, and black pepper. Mix until fully combined.
- 4
Form the Balls
With your hands, form the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet and refrigerate for 30 minutes.
Tomato Sauce Preparation
- 5
- 6
Make the Sauce
Add canned crushed tomatoes, salt, black pepper, and dried oregano. Simmer for about 15 minutes, stirring occasionally. Stir in fresh basil at the end.
Assembling the Dish
- 7
Cook the Pasta
Roll out the pasta dough into thin sheets and cut into strips. Cook in boiling salted water for about 3-4 minutes until al dente. Drain and set aside.
- 8
Combine Everything
In a large baking dish, spread a layer of tomato sauce on the bottom. Place the cooked pasta on top, followed by the ricotta and spinach balls. Add the sliced radicchio and cover with more tomato sauce.
- 9
Add Toppings
Sprinkle the top with grated Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until bubbly and golden.
