Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe
If you are looking to cook something different and yet wholesome for a weekend dinner, then you must try this Spinach Ricotta Balls which is tossed in tomato basil sauce and serve it along with a saffron rice or a quinoa pulao. All it takes is 30 minutes and your dinner will be ready in no time.
Spinach Ricotta Balls in Tomato Basil Sauce Recipe is a delicious continental dish with a base of tangy tomatoes combined with basil and mixed herbs, served with some cheese balls so soft, that they will literally melt in your mouth.
Serve the dish as is or with some herbed rice or garlic bread for a weekend dinner or when you have a party at home.
Serve Ricotta Spinach Balls in Tomato Basil Sauce along with Herbed Butter Rice Recipe With Rosemary & Thyme and Steamed Vegetables With Chilli Lime Butter Recipe followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.
Try our other Continental Recipes:
15 M
30 M
45 M
6 Servings
Ingredients
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To make the Spinach Ricotta Balls
- 1/2 cup Ricotta Cheese , or homemade paneer
- 1/2 cup Cheese
- 1/2 cup Spinach Leaves (Palak) , finely chopped
- 1 Onion , finely chopped
- 2 teaspoon Mixed Herbs (Dried)
- 1 teaspoon Red Chilli flakes
- 1 teaspoon Black pepper powder
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
- 3 tablespoons Corn flour To make theTomato Basil Sauce
- 1 teaspoon Extra Virgin Olive Oil
- 8 cloves Garlic , finely chopped
- 2 sprig Basil leaves , roughy torn
- 2 cups Homemade tomato puree
- 1 teaspoon Mixed Herbs (Dried)
- Salt , to taste
- 1 teaspoon Sugar
- 1 teaspoon Black pepper powder
- 1 teaspoon Red Chilli powder
How to make Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe
To begin making the Ricotta Spinach Balls in Tomato Basil Sauce Recipe we will first make the Tomato Basil Sauce
Heat a skillet with oil on medium-high flame, once the oil is hot add the garlic, and saute until it turns into a light brown colour.
To this add the roughly torn basil leaves, and turn off the flame.
Now add the tomato puree, mixed herbs, salt, sugar, black pepper powder and red chilli powder.
Give it a good mix and allow the tomato basil pasta sauce to come to a brisk boil. Once it comes to a boil, turn the heat to low, simmer the tomato basil pasta sauce for 8 to 10 minutes until the flavors comes through.
Once done, transfer to a cast iron skillet and set aside.
In a mixing bowl, combine the ricotta cheese, processed cheese, spinach leaves, onion, mixed herbs, red chilli flakes, black pepper powder, cumin powder, salt and cornflour.
Mix well until well combined.
Make sure the addition of cornflour absorbs the moisture present in the mixture. If needed add some more cornflour, depending on your spinach ricotta ball mixture.
Grease both your palms with oil, take a tablespoon full of the ricotta spinach ball mixture and roll into a ball. Set aside.
Heat a paniyaram pan on medium-high heat, with a few drops of oil in each of the cavities, drop these ricotta spinach balls and lightly cook them on all sides until it turns into brown in colour.
Remove from the heat and directly place them in the skillet on the bed of the tomato basil sauce and serve.
Serve Spinach Ricotta Balls in Tomato Basil Sauce along with Herbed Butter Rice Recipe With Rosemary & Thyme and Steamed Vegetables With Chilli Lime Butter Recipe followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt.
