Spinach and Ricotta Balls with Spaghetti and Salad

Steps

1. a large pot of salted water to the boil.
2. Place spinach, ricotta, parmesan, 1 cup of the breadcrumbs (reserving ½ cup), eggs, salt and pepper in a large bowl and mix well to combine. Roll into balls, using about 2 tablespoons per ball. Place remaining breadcrumbs on a large plate and roll balls in crumbs to coat.
3. Cook spaghetti in pot of boiling water for 8–10 minutes or until al dente (just tender). Drain and return to pot with a drizzle of olive oil to prevent sticking.
4. While pasta is cooking, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion and garlic for 1–2 minutes, until tender. Remove from pan and set aside in bowl used to mix ricotta balls. Return pan to heat, add a drizzle of oil and cook ricotta balls for 2–3 minutes, until golden. Reduce heat to low. Place mixed herbs, canned tomatoes, tomato paste, chicken stock, sugar and balsamic vinegar in bowl with cooked onion. Stir to combine then add this mixture to pan with ricotta balls. Simmer for 2–3 minutes.
5. Roughly tear lettuce leaves; cut tomatoes into wedges; place both in a medium bowl and drizzle with a little extra-virgin olive oil and red or white wine vinegar.
6. Divide spaghetti between plates and top with ricotta balls and sauce. Serve salad on the side. Sprinkle over remaining parmesan cheese.