April 2008
Opaa! Spinach Rolls
Serves 6
Ingredients
- 1 pound fresh spinach or
- 1-10 oz. pkg frozen - thawed
- ¾ cup Ricotta Cheese
- 2/3 cup flour
- 1 egg
- 1cup fresh grated parmesan
- ¼ tsp. nutmeg
- 4 quarts water
Tomato Sauce Recipe
- 1 Tbsp olive oil
- 1 clove garlic
- 2 cups chopped tomato
- ¼ cup chopped onion
- ½ teaspoon dried basil
- ½ teaspoon garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
Cook Rice
Squeeze the liquid out of the cooked spinach, finely chop, and set aside. In a bowl, combine the remaining ingredients. Add the chopped spinach and blend evenly.
Divide the mixture into 12 small pieces. Using the palms of both hands, quickly roll the spinach mixture to form ovals, 1 1/2 to 2 inches long. Repeat the process until all 12 ovals are shaped. If the mixture starts to stick to your hands, dust them lightly with flour.
In a large saucepan, bring the water to a boil.
FOR TOMATO SAUCE:
In a saucepan over medium heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, basil, and salt. Simmer the sauce gently for 5 minutes.
Add a pinch of salt to the boiling water, then add the spinach rolls, 4 at a time. When the water returns to a boil, remove the spinach rolls with a slotted spoon and transfer them to a warm serving platter or dinner plates. Repeat the process until the other rolls are cooked. To serve, top with the sauce. Three rolls are considered a single serving.
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