Spinach & Ricotta Pasta Balls
2 - 4 people
200 g spinach (best baby leaf)
1/3 teaspoon powdered fenugreek
1 handful flat leaf parsley leaves
A couple of twists of salt and pepper
140 g ricotta
85 g gluten-free flour
100 g freshly grated parmesan cheese
¾ teaspoon grated nutmeg
2 handfuls rocket salad leaves
3 dessert spoons olive oil
1 dessert spoon balsamic vinegar
Begin by placing the spinach in a large saucepan. Boil a large kettle and pour over the spinach leaving it to wilt for 2 minutes. Now drain and rinse with cold water then leave for 5 minutes. Use your hands to wring out as much water as you can from the spinach the finely chop then rip the flat leaf parsley leaves from their sprigs and chop as well. In a large mixing bowl, measure out the gluten-free flour and mix this together using a fork with the grated parmesan (saving one third for later), salt & pepper, nutmeg, fenugreek, parsley, spinach, ricotta and eggs.
Before continuing, prepare a large plate or platter and place next to the mixing bowl with the spinach mix. Now thoroughly drench your hands in water then take a small amount (around the size of a walnut) and roll in your palms to form an egg shape then place on the plate, re-moisten your hands and continue until you have used up the mixture. Once done, place the plate in the fridge to chill for 30 minutes.
Meanwhile, pre-heat your oven to 80 degrees Celsius and put a large saucepan full of water on to boil. Once the pasta balls have chilled for 30 minutes, place 10 balls into the boiling water and wait for them to rise to the top. Cook for another minute then remove using a slotted spoon and put in an oven proof dish before completing the next batch. Once all balls are done, sprinkle with the remaining parmesan and bake in the oven for 5 minutes. While this is happening, place the rocket leaves in a mixing bowl and mix together the oil and balsamic vinegar in a mug before pouring over the rocket leaves. Mix well and place on plates adding the pasta balls when finished.