Spinach and Ricotta Stuffed Tomatoes
| Yield: | 8 Servings |
| Categories: | Tomatoes |
| 8 | Tomatoes, red ripe | |
| Salt; for draining tomatoe | ||
| 3 | tb | Olive oil; best quality |
| 1 | c | Yellow onion; finely chopped |
| 10 | oz | Frozen spinach; defrosted, drained, |
| ; sqeezed dry | ||
| Salt and pepper; to taste | ||
| Nutmeg; to taste | ||
| 1 | c | Ricotta cheese |
| 2 | Egg yolk | |
| 1/2 | c | Toasted pine nuts |
| 1/4 | c | Parmesan cheese, imported; grated |
| Additional parmesan cheese; to top tomatoes | ||
| 1/2 | c | Italian parsley; chopeed, fresh |
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