Spinach Ricotta Rolls 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.

SPINACH AND RICOTTA CHEESE ROLL-UPS

Steps:

• Set oven to 375 degrees.
• Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
• Mix the spinach with the melted butter; set aside.
• In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
• Mix the spinach in the ricotta mixture, mix well to combine.
• Spread the mixture onto a cooked lasagna noodle; roll up.
• Repeat with the remaining noodles.
• Lay the rolled noodles into a prepared greased baking dish, seam-side down.
• Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
• Sprinkle with Parmesan chees (any amount desired).
• Bake for 30 minutes.
• *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.