Rapini polpettes with tomato sauce
Ingredients
- 3 1/2 cups (875 milliliters) tomato sauce
- 1 pinch crushed red pepper flakes
- 450 grams rapini, roughly chopped
- 1 3/4 cups (450 grams) ricotta cheese
- 1/2 cup (35 grams) freshly grated Parmesan cheese
- 2 eggs
- 1 garlic clove, chopped
- 3/4 cup (115 grams) unbleached all-purpose flour
- Parmesan shavings, for serving
- Olive oil, for serving
Directions
- In a large non-stick skillet over medium heat, heat the tomato sauce with the red pepper flakes. Keep warm.
- In a pot of boiling salted water, blanch the rapini for two minutes. Drain. Plunge into ice water for two minutes. Drain again and dry on a clean tea towel.
- In a food processor, purée the rapini, ricotta, Parmesan, eggs, and garlic. Transfer to a bowl. Add the flour and mix well. Season with salt and pepper.
- Using a three tablespoons (45 milliliters) ice cream scoop, shape the mixture into balls and place them side by side in the tomato sauce. Cover and simmer over medium-low heat for 40 minutes.
- Just before serving, top with Parmesan shavings and a drizzle of olive oil. Serve as a main dish or a side.
NOTE
You can replace the rapini with two bunches of Swiss chard, stems removed and roughly chopped. You should have about 450 grams.
