Nuwave Ricotta Spinach Rolls By Chef Jennifer Recipes

SPINACH AND RICOTTA ROLLS

Steps:

• Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
• Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
• Let cool.
• Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
• Place pastry sheets on a flat surface and cut in half.
• Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
• Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
• Put a couple of slits in each roll (to allow steam to escape).
• Place on baking tray/sheet seam side down.
• Put in oven and bake for 15 minutes or until golden brown.

NUWAVE RICOTTA SPINACH ROLLS (BY CHEF JENNIFER)

Steps:

• Saute onion and garlic in butter until vegetables are tender.Add tomato sauce, seasonings and mushrooms. Simmer (sauce).
• Cook spinach according to package directions.
• Drain and squeeze out excess water.
• Blend together spinach, cheeses, pepper and egg.
• Spread the mixture evenly along the entire length of each noodle.
• Lay sausage on top of cheese mixture.
• Roll each one and place on its side in the liner pan which has been lightly greased. Cover with sauce.
• Bake in the NuWave on power level HI for 15 minutes or until heated through.