I just realized I may be a tiny bit obsessed with ricotta cheese. My last two recipes have included ricotta cheese and now I’m posting this lovely Spinach Ricotta Stuffed Dover Sole with a Spicy Tomato Sauce. Completely unintentional as it may be, I must have a sub-concious need for ricotta cheese. Maybe I’m simply channeling my inner Italian, or my need to return to Italy. 🙂 Yep, it’s my need to return to Italy.
This is a dish that keeps a regular rotation on my dinner menu. Which is why I’m surprised I’ve never shared this enchanting recipe until now. I’m fairly certain it was due to the food being eaten before I could snap a photo.
Spinach Ricotta Stuffed Dover Sole is a simple entree that assembles easily and can be popped into the oven and served with a lovely Citrus and Arugula Salad or Pesto Broccolini for a beautiful meal.
On occasion I’ll prepare the ricotta stuffing the night before and let it sit in the fridge until needed the next evening; making it even easier to assemble, bake and serve this saucy and creamy Spinach Ricotta Stuffed Dover Sole.
I’ve prepared this dish with fresh spinach, sautéed, chopped and squeezed, but I find for reasons of time and texture that frozen, chopped spinach which has been thawed and squeezed works better in this recipe.
That said, once, I forgot to pick up frozen spinach at the market so I walked outside, snipped some Swiss chard from my garden and used it instead. Not quite as delicate in flavor as the spinach, but still lovely and delicious.
I love it when dinner comes together quickly and involves cheese and sauce. Not too mention, it’s a great way to serve more seafood during the week without a lot of fuss.
An interesting wine tip… I’ve paired this recipe with a dry, un-oaked chardonnay as well as a New Zealand Sauvignon Blanc. Although these two wines have completely different flavor profiles, both wines were complimentary. 🙂
Delicious Wishes and Loads of Love,