Stuffed Squid with Ricotta

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized bowl, combine ricotta cheese, breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon juice, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
3. Carefully stuff each squid with the ricotta mixture. You can use a small spoon or your hands to do this. Be sure not to overstuff the squid as they may burst during cooking.
4. Secure the open end of each stuffed squid with a toothpick to keep the filling inside during cooking.
5. Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed squid and cook for about 2-3 minutes on each side until they are lightly golden brown.
6. Carefully pour the white wine and tomato sauce into the skillet with the squid. Use caution to avoid splattering.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the squid is tender and fully cooked.
8. Remove the toothpicks before serving. Garnish with additional chopped parsley and a wedge of lemon if desired.
9. Tip: Make sure the squid is thoroughly cleaned before beginning the recipe to ensure the best taste. Ask your fishmonger to clean them if you’re unsure how to do it.
10. Tip: The filling should be moist but not too watery. If your ricotta is too wet, drain it in a cheesecloth before using.
11. Tip: The squid will shrink slightly during cooking, so it’s okay if they seem a bit stuffed before going into the oven.