Ricotta Balls in Spinach Sauce
A vegetarian dish ready in 30 minutes: baked ricotta balls finished in a creamy spinach sauce.
The balls are baked, not fried — which is why 500 g of ricotta and only 150 g of flour hold together at all. Fried, they would need far more flour and would come out heavy.
The sauce is built from raw spinach blended with oil, not cooked leaves. That is what keeps the bright green: cooked first, the spinach goes olive-drab and the whole plate with it.
The meat version of the same idea is the meatballs in homemade tomato sauce.
Ingredients
- 500 g ricotta
- 100 g finely grated Parmesan
- Fresh basil, finely chopped, as needed
- 150 g all-purpose flour (plain flour)
- Neutral oil for the baking tray
- 1/2 bunch spinach, washed and cut into ribbons
- 1 tbsp corn or sunflower oil (to blend the spinach)
- 250 ml heavy cream (double cream)
- 1 pinch of nutmeg
- Grated cheese, to finish
- Salt and ground black pepper, to taste
Method
- 1
In a bowl, mix the ricotta with the 100 g of finely grated Parmesan and the chopped basil. Season. Add the 150 g of flour and bring it together with a spatula or your hands into an even dough.
- 2
Shaping: take small portions and roll them into modest-sized balls. Arrange them neatly on an oiled baking tray.
- 3
Bake in a preheated oven at 170-180 °C until lightly golden on the surface.
- 4
While they bake, put the raw spinach ribbons in a blender with the tablespoon of oil. Blend to a fine green paste — using it raw is what keeps the color bright.
- 5
In a small pot over medium heat, warm the 250 ml of cream and add the blended spinach. Cook for about 7 minutes, stirring gently. Season with salt, black pepper and the pinch of nutmeg.
- 6
Add the golden ricotta balls straight into the pot with the creamy sauce. Cook together for 5 minutes more over low heat so the flavors combine, add a little grated cheese on top and serve.
The Ricotta Universe: Freshness and Flavor in Every Recipe
Mild, delicate and enormously versatile, ricotta is the star of our family table. We take you step by step through everything you can make with it, from traditional savory dishes of the Mediterranean to Slavic and regional baking. With tips on handling, draining and baking so that every one of them comes out right.
