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Rating: 4.2/5 (28 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Italian
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 221
% Daily Value**
Total Fat 11g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 246mg
Sodium 307mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 1g
Protein 19g
Vitamin A  10%Vitamin C  23%
Calcium  10%Iron  8%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calamari Farciti Con Ricotta E Spinaci

Recipe Tags: Seafood Recipes

Date Added: July 30, 2009
This recipe provides a delicious way to serve calamari using spinach, cheese, wine and tomatoes along with spices. This can be served with rice or braised fennel.


3 lb Squid
1 Onion large minced
1 Clove Of Garlic minced
2 tablespoons Olive Oil
1 tablespoon Unsalted Butter
1/2 lb Fresh Spinach trimmed
2/3 lb Ricotta Cheese
1 Egg
1 tablespoon Italian Parsley chopped
Kosher Salt to taste
Pepper to taste
1/2 cup Dry White Wine
2 cups Tomatoes plum
1 Lemon quartered
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1. Preheat the oven to 375 degrees.

2. Clean the squid and chop the tentacles finely.

3. Set them aside. Saute the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft.

4. Add the tentacles and cook for 2 minutes. Add the spinach and saute, stirring, until it has wilted.

5. Drain off any extra liquid and cool the spinach.

6. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled spinach mixture.

7. Mix thoroughly and season with salt, pepper, and hot pepper flakes.

8. Stuff the mixture loosely into the squid and close the openings securely with a toothpick.

9. Use the remaining tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer.

10. Arrange the squid in the dish and add the wine and tomatoes.

11. Season with salt, pepper and more hot pepper flakes, if you wish.

12. Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened.

13. If there is too much sauce, raise the oven temperature and allow the liquid to reduce.

14. If there is too little, add more white wine. Serve the squid with lemon quarters.

15. Do not overstuff the squid or they may split while they cook.

16. Rice and braised fennel go well with this dish.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Tomato, Cheese, Sulfites, Garlic, Onion, Olive Oil, Citric Acid allergies.
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