Squid Stuffed With Ricotta And Spinach Recipes

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Steps:

• Cut off tentacles so that you have just the body cavity.
• Make sure to keep it whole so you can stuff it without leaks.
• Reserve the tentacles.
• Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
• Heat the oil at medium in a large heavy skillet or saucepan.
• Add the garlic.
• Stir and cook for a few seconds.
• Add the tomatoes.
• Bring to a boil and add tomato paste.
• Lower heat and add rosemary.
• Simmer sauce for 25 minutes, stirring occasionally.
• While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
• If you overstuff them, they will explode.
• You might also want to poke a hole or two in the body of the squid.
• Fasten the opening of each squid with a toothpick.
• After the sauce has cooked, place the stuffed squid in the simmering sauce.
• Add the tentacles to the sauce.
• Simmer for 3 to 4 minutes.
• Then turn carefully and simmer for an additional 3 minutes.
• While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
• Watch carefully; pine nuts have a tendency to burn.
• Lift out stuffed squid to a warm, flat serving dish with sides.
• Spoon sauce around and garnish with pine nuts.

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

Steps:

• Pre-heat oven to 375 degrees. Clean the squid and chop the tentacles finely. Set aside.
• Saute the onion and garlic in one tablespoon olive oil and butter without browning, until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach leaves and saute, stirring, until they are thoroughly wilted.
• In a mixing bowl combine the ricotta, egg, two tablespoons parsley and the cooked spinach mixture. Mix thoroughly and season with salt, pepper and hot pepper flakes to taste.
• Stuff the mixture into the squid -not too full - and secure the end closed with a toothpick.
• With the remaining tablespoon of olive oil, grease a rectanguler baking dish large enough to hold the stuffed squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes.Season with salt and pepper, and more pepper flakes if you like.
• Bake for 40 to 45 minutes or until the squid is tender and the sauce has thickened. If there is too much liquid, turn the oven up and allow the sauce to reduce. If there is too little, add more white wine. Serve with lemon quarters.

Steps:

• Prepare squid: remove intestine, eyes and the jelly bone from squid. Rinse well and cut of the tentacles.
• Clean rinse and chop spinach.
• Heat olive oil in a pan and sauté onion and tentacles for 10 to 15 minutes.
• Add spinach and hers and sauté for other 10 minutes.
• Turn off heat and stir in rice, salt and pepper.
• Stuff the squid taking care not to overfill them and place in a baking tin.
• Heat olive oil and sauté onion and garlic.
• Add remaining ingredients and cook for 5-10 minutes.
• Pour the sauce over the squid and bake at 180°C/350F for about three quarters of an hour. Check the liquid from time to time and add more liquid (wine of water) if necessary.

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
• Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
• Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.