Squid Stuffed with Ricotta and Spinach
| Yield: | 4 Servings |
| Categories: | Italian, Seafood |
| 8 | lg | Squid (about 2 pounds) |
| 1 | Medium-sized onion, minced | |
| 1 | Garlic clove, minced | |
| 2 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 1/2 | lb | Fresh spinach, trimmed of stems and washed, or 1/2 package frozen, |
| Thawed | ||
| 2/3 | lb | Ricotta |
| 1 | Egg | |
| 1 | tb | Chopped Italian parsley leaves |
| Coarse salt and freshly ground pepper to taste | ||
| 1/2 | c | Dry white wine |
| 2 | c | Canned Italian tomatoes |
| 1 | Lemon, quartered |
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