This elegant Italian-inspired dish features tender squid bodies stuffed with a creamy, savory mixture of fresh ricotta, wilted spinach, and aromatic herbs. Baked until the seafood is perfectly tender, the stuffed squid sits in a robust sauce of canned tomatoes and dry white wine, creating a harmonious balance of bright acidity and rich dairy. The addition of garlic, onion, and a hint of heat from red pepper flakes elevates the simple ingredients into a restaurant-quality meal. Ideal for a special weeknight dinner or an intimate gathering, this recipe offers a sophisticated yet approachable way to enjoy seafood. Serve with crusty bread to soak up the delicious sauce.
Squid Stuffed With Ricotta & Spinach
Description
This elegant Italian-inspired dish features tender squid bodies stuffed with a creamy, savory mixture of fresh ricotta, wilted spinach, and aromatic herbs. Baked until the seafood is perfectly tender, the stuffed squid sits in a robust sauce of canned tomatoes and dry white wine, creating a harmonious balance of bright acidity and rich dairy. The addition of garlic, onion, and a hint of heat from red pepper flakes elevates the simple ingredients into a restaurant-quality meal. Ideal for a special weeknight dinner or an intimate gathering, this recipe offers a sophisticated yet approachable way to enjoy seafood. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Preheat the oven to 375 degrees Fahrenheit (191C).
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Clean the squid thoroughly and chop the tentacles finely; set them aside.
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Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat.
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Saut the minced onion and garlic until the onion is soft and translucent.
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Add the chopped squid tentacles to the skillet and cook for 2 minutes.
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Add the spinach to the skillet and saut, stirring constantly, until it has fully wilted.
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Remove the skillet from heat, drain off any excess liquid from the spinach, and allow the mixture to cool completely.
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In a mixing bowl, combine the ricotta, egg, chopped parsley, and the cooled spinach mixture.
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Mix thoroughly and season with salt, pepper, and hot pepper flakes to taste.
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Stuff the ricotta mixture loosely into the cleaned squid bodies and 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.
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Pour the dry white wine and canned Italian tomatoes over and around the squid.
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Season the sauce with salt, pepper, and additional hot pepper flakes if desired.
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Bake 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 too thick, add a splash of white wine.
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Serve the squid hot with lemon quarters on the side.
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 using frozen spinach, ensure it is thoroughly thawed and drained before mixing with the ricotta.
