Tonights Dinner - Ricotta-Spinach Balls with Green Fettucine

[Guest guest]

This was tonights dinner. It was really good. Just don't

over simmer the spinach balls when they are in the water,

they WILL fall apart. Other than that, a great recipe.

 

* Exported from MasterCook *

 

Ricotta-Spinach Balls with Green

Fettucine

 

Recipe By : Celebrity Dish, 1/2000, p. 48-49

Serving Size : 4 Preparation Time :0:00

Categories : Greens Cheese

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups part-skim ricotta cheese

1/2 5 oz pkg frozen spinach -- thawed &

squeezed dr

1/2 cup Parmesan cheese -- grated

1/2 cup dry bread crumbs -- * see note

2 egg yolks

1 whole egg

1 tsp salt

1/4 tsp nutmeg

1/4 tsp white pepper

flour -- for dredging

2 9 oz pkg fresh spinach fettuccine

Butter

Parmesan cheese -- grated OR

tomato sauce

 

Combine all ingredients except flour and pasta in a large

bowl. Beat with a wooden spoon to blend well.

 

Bring a wide saucepan of salted water to a simmer. Scoop

about 1/2 cup flour onto a dinner plate. Roll the ricotta

mixture into balls about 1-1/2 " in diameter. Dredge them

in the flour, rolling until they are coated well. Lower

into simmering water, adding just enough of the balls so

that they fill the pan in one layer. Boil gently for 8

minutes. Remove with a slotted spoon and drain on a clean

cloth or paper towels.

 

In a large pot of boiling salted water, cook the

fettuccine until it is just done, about 2 minutes; drain.

 

This dish can be served two ways: Either toss the

fettuccine with butter and Parmesan or put the pasta in

bowls and ladle tomato sauce on top. Set 3 or 4 of the

Ricotta-Spinach Balls on past and serve.

 

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NOTES : Risa's notes:

 

* I used Roasted Garlic Bread Crumbs made by Colonna.

 

RisaG