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Polpettine di ricotta e spinaci – Ricotta and spinach balls

The combination of ricotta and spinach is a classic one in the Italian kitchen.  The mixture is used to fill ravioli (ravioli di magro) and is sometimes cooked in water (ravioli nudi).  The dish is often served with a simple sauce of melted butter flavored with sage leaves, and topped with some grated Grana cheese.

In this recipe, the ricotta and spinach balls are breaded, and then deep-fried in olive oil, and served piping hot as part of an antipasto misto.


  • 450 gram cooked spinach, drained well
  • 450 gram ricotta
  • 60 gram Parmigiano-Reggiano cheese, grated
  • 2 tablespoons breadcrumbs
  • freshly grated nutmeg
  • pepper and salt
  • 4 tablespoons milk
  • 1 egg
  • flour
  • fine dry breadcrumbs
Roughly chop the spinach, and add to the ricotta.  Add the Parmigiano and 2 tablespoons bread crumbs. Mix well with a fork and season with pepper, salt and the nutmeg.  Divide into 20 portions and shape each into a ball.
Beat the egg with the milk and a pinch of salt.  Lightly coat the ricotta balls in flour and then in the egg mixture; then roll in the fine dry breadcrumbs. Deep fry in hot olive oil (180°C) until golden brown (4 minutes).  Drain on kitchen paper and serve at once.

Posted in Cucinone in English, Recipes.

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  1. OysterCulture says

    oh – these look divine! I cannot wait to try

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