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,
- 1lb Dover Sole
- 2 tablespoons extra virgin olive oil
- 8 oz. whole milk ricotta cheese
- 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
- 1-2 cloves garlic
- 1/2 cup grated parmesan cheese, divided
- ½ teaspoon dried oregano
- 2 teaspoons fresh chopped Italian parsley, divided
- ½ cup shredded Mozzarella
- ¼ cup Italian bread crumbs or panko bread crumbs
- Salt and pepper to taste
- ½ cup diced yellow onion
- 1-2 cloves garlic, minced
- ½ teaspoon crushed red chili flakes
- ½ cup red wine
- 1 14oz can tomato sauce
- 1 teaspoon tomato paste
- Salt and pepper to taste
Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.