Rapini polpettes with tomato sauce

By Ricardo Larrivée
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The Social



  • 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


  1. In a large non-stick skillet over medium heat, heat the tomato sauce with the red pepper flakes. Keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. Just before serving, top with Parmesan shavings and a drizzle of olive oil. Serve as a main dish or a side.


You can replace the rapini with two bunches of Swiss chard, stems removed and roughly chopped. You should have about 450 grams.



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Vegetables First

This recipe appears in Vegetables First (© 2019)

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