posted by RisaG 08-11-100 5:54 PM
* 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
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2 cups part-skim ricotta cheese
1/2 (5 oz.) pkg. frozen spinach -- thawed and squeezed dry
1/2 cup Parmesan cheese -- grated
1/2 cup dry bread crumbs
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 -- "beef" flavor
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.
NOTES : Make sure, when cooking the balls, that you don't simmer too hard. It has to be a light simmer or the balls will fall apart.