Italian Pasta Balls

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

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.


  • 100 g/4 oz dried green tagliatelle
  • 450/1 lb spinach leaves
  • 100 g/4 oz/½ cup Ricotta cheese
  • 50 g/2 oz/½ cup Gruyère cheese, grated
  • 50 g/2 oz/½ cup Parmesan cheese, grated
  • 2 tablespoons double/heavy cream
  • pinch of nutmeg
  • 2 eggs seasoning to taste
  • wholewheat breadcrumbs for coating
  • corn oil for frying


    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. Beat the remaining egg. Fashion the chilled pasta mixture into balls, dip in the egg and coat with the breadcrumbs. Refrigerate again for 30 minutes, then shallow- or deep-fry until golden.