Ricotta & Spinach Balls in Passata
Serves 4
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
- 250g/8.8ozs ricotta
- 2 eggs
- 1/2 red onion
- 75g/2.6ozs. grated cheddar/tasty cheese
- 30g/1oz grated parmesan cheese
- 75g/2.6ozs frozen spinach, thawed (I used kale)
- 75g/2.6ozs. plain all purpose flour
- 1/2 teaspoon baking powder
For sauce
- 700ml/25flozs. passata sauce
- 1/2 cup sun dried tomato slices
- 4 tablespoons tomato pasted
- 2 teaspoons chilli sauce (optional)
- 1/2 red onion, finely chopped
- 3 cloves garlic, peeled and chopped
To serve:
- 1/4 cup chopped chives, parmesan cheese, salt and pepper to serve
Step 1 - Preheat oven to 180C/350F and take a large baking dish or a overproof skillet with high sides. Mix the sauce ingredients in the dish together and set aside.
Step 2 - In a food processor mix the ricotta, eggs, onion, two cheeses and spinach and blend. Empty into a large bowl and then mix in the flour until just combined (do not overmix). Then using a small ice cream scoop, make balls and place them in the sauce. Bake for 35 minutes (longer if you use a regular sized ice cream scoop).
Step 3 - Garnish with chives, parmesan cheese and salt and pepper. I served this with pasta too but you can also serve this with bread.