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Cheesy Ricotta and Spinach Pasta Balls

Delight your taste buds with this simple yet indulgent pasta recipe comprising luscious spinach and ricotta cheese packed pasta balls, all smothered in a tangy tomato sauce. Your family will instantly fall in love with this tasty treat!
4
50 min
TOTAL TIME
760
CALORIES
$1.64
PER SERVING
Cheesy Ricotta and Spinach Pasta Balls
Ingredients
PASTA BALLS
6 SERVINGS
All-purpose Flour
1 cup all-purpose flour
Egg
1 large egg
Grated Parmesan Cheese
1 cup grated parmesan cheese
Kosher Salt
1 tsp kosher salt
Fresh Spinach
16 oz fresh spinach
Semolina Flour
1 cup semolina flour
Whole Milk Ricotta
15 oz whole milk ricotta
SAUCE
Olive Oil
2 tbsp olive oil
Tomato Sauce
2 cups tomato sauce
Fresh Parsley
2 tbsp fresh parsley
minced
White Onion
1 medium white onion
finely chopped
Minced Garlic
2 tsp minced garlic
Directions
PASTA BALLS
30 min
PREP TIME
20 min
COOK TIME
50 min
TOTAL TIME
1
Bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes. Drain and rinse immediately under cold water.
2
Squeeze the spinach to remove as much water as possible. Chop it finely with a knife.
3
In a large bowl, combine the chopped spinach, all-purpose flour, semolina flour, ricotta, egg, parmesan and salt. Mix until well combined and the mixture is dry enough to handle.
4
Form the mixture into 1.5 inch balls and place them on a sheet pan.
5
Bring a large pot of salted water to a boil. Cook the pasta balls until they float to the surface, for about 2-4 minutes. Drain and set aside.
SAUCE
6
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and sauté until translucent.
7
Add the minced garlic to the saucepan and sauté until fragrant.
8
Pour in the tomato sauce and minced fresh parsley. Cook on medium-low heat for another 20 minutes, stirring occasionally.
SERVING
9
Serve by placing the pasta balls on a plate and generously topping them with the tomato sauce.
Health Info
Macros
58g
CARBS
47g
FAT
36g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why does my spinach pasta lose its green color?
Why doesn't my spinach pasta have a vibrant taste?
How can I enhance the flavor profile of my spinach pasta?
How can I make sure my spinach pasta sauce sticks well to my pasta?
Can I use dried spinach pasta instead of fresh?
Can I add other vegetables to my spinach pasta?
Why is my spinach pasta chewy?
What type of sauces work best with spinach pasta?
How much salt should I add to the pasta water?
What is the best way to make spinach pasta dough from scratch?