Italian Pasta Balls

Name: Italian Pasta Balls
Prep time: 20 min
Total time: 20 min
Cuisine: Italy
Ingredients: corn oil for frying; wholewheat breadcrumbs for coating; 2 eggs seasoning to taste; 100 g/4 oz/½ cup Ricotta cheese; 50 g/2 oz/½ cup Gruyère cheese, grated; 100 g/4 oz dried green tagliatelle; 450/1 lb spinach leaves; 2 tablespoons double/heavy cream; pinch of nutmeg; 50 g/2 oz/½ cup Parmesan cheese, grated; 2 tablespoons double/heavy cream

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

These are excellent and can be made from any leftover pasta. They are much lighter than they appear and should be served with a good sauce, such as aubergine/eggplant and pepper, tomato or green sauce.

Ingredients

100 g/4 oz dried green tagliatelle
450/1 lb

Europe
Italy
Starter
Pasta
Dinner
Vegetarian
Summer

Method

Cook the tagliatelle in plenty of boiling salted water until just soft. Drain well. Cook the spinach in a saucepan over a very low heat until it has reduced to one-third of its bulk. Drain well. Combine the pasta and spinach and blend to a rough purée. Add the rest of the ingredients, except one of the eggs and the breadcrumbs. Mix well. Place the mixture in a bowl and refrigerate for 1 hour. B