This elegant yet homey dish features tender squid bodies stuffed with a rich mixture of ricotta cheese, fresh spinach, and herbs. The filling is bound with egg and parsley, creating a creamy contrast to the firm texture of the cooked squid. Baked in a bath of dry white wine and Italian tomatoes, the flavors meld together into a savory, aromatic sauce that coats the seafood beautifully. It is a perfect centerpiece for a special weeknight dinner or a romantic meal for two. The combination of creamy cheese and bright spinach offers a satisfying balance, while the wine reduction adds depth and sophistication. Serve it hot with crusty bread to soak up the delicious sauce.
Squid Stuffed With Ricotta And Spinach
Description
This elegant yet homey dish features tender squid bodies stuffed with a rich mixture of ricotta cheese, fresh spinach, and herbs. The filling is bound with egg and parsley, creating a creamy contrast to the firm texture of the cooked squid. Baked in a bath of dry white wine and Italian tomatoes, the flavors meld together into a savory, aromatic sauce that coats the seafood beautifully. It is a perfect centerpiece for a special weeknight dinner or a romantic meal for two.Ingredients
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Clean the squid thoroughly, reserving the bodies for stuffing and finely chopping the tentacles. Set the chopped tentacles aside.
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In a skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Add the minced onion and cook until soft and translucent.
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Add the minced garlic and chopped squid tentacles to the skillet. Cook for about 2 minutes, stirring frequently.
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Add the fresh spinach to the skillet. Sauté, stirring constantly, until the spinach has completely wilted.
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Remove the skillet from heat. Drain off any excess liquid from the spinach mixture and allow it to cool completely.
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In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, and the cooled spinach mixture. Mix thoroughly until well combined.
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Season the filling with salt, freshly ground pepper, and hot pepper flakes to taste.
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Stuff the ricotta mixture loosely into the cleaned squid bodies. Do not overstuff, as the filling will expand slightly. Secure the openings with toothpicks.
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Use the remaining 1 tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid in a single layer.
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Arrange the stuffed squid in the prepared baking dish. Pour the dry white wine and canned tomatoes evenly over and around the squid.
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Season the top of the squid with additional salt, pepper, and hot pepper flakes if desired.
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Bake in the preheated oven for 40 to 45 minutes, or until the squid is tender and the sauce has thickened.
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If the sauce is too thin, raise the oven temperature slightly to reduce the liquid. If it is too dry, add a splash more white wine.
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Serve the squid hot, garnished with lemon quarters.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 116.2kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 3.0g15%
- Cholesterol 8.1mg3%
- Sodium 45.9mg2%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 1.7g7%
- Sugars 1.3g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overstuff the squid or they may split while they cook.
Rice and braised fennel go well with this dish.
If you cannot find fresh squid, you can use frozen squid, but ensure it is thoroughly thawed and patted dry before stuffing.
For a richer sauce, you can add a splash of heavy cream at the very end of cooking.
