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Full Online Book HomeLearning KitchenPasta And Pastasauces - Ricotta-spinach Balls With Green Fettuccine
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Pasta And Pastasauces - Ricotta-spinach Balls With Green Fettuccine Post by :cline354 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3065

Click below to download : Pasta And Pastasauces - Ricotta-spinach Balls With Green Fettuccine (Format : PDF)

Pasta And Pastasauces - Ricotta-spinach Balls With Green Fettuccine

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.
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