Ricotta Roll Ups Food

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.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

RICOTTA ROLL-UPS

Steps:

• 1. For dough combine flour, egg yolks, ricotta, butter, and blend well. Shape dough into 7 balls and wrap each in plastic wrap. Refrigerated overnight.
• 2. Next day make filling combining walnuts, sugar, ricotta, cinnamon, and blend well.
• 3. Roll out dough pie shell thin (using lots of flour) into a rectangle.
• 4. Spread 1/7 of filling over dough, roll then brush with beaten egg whites. Bake 325 for 30-35 mins. Cool, cut slices with serrated knife. (or wrap in foil, freeze, cut as needed) Enjoy!

PASTA ROLL-UPS (RICOTTA & FETA CHEESE)

Steps:

• Cook Lasagne noodles according to the instructions, drain, separate and lay them out on a cutting board or countertop.
• In a skillet saute the onions& Leeks in the tbsp of oil until onions are transparent, remove from heat, allow to cool.
• Mix the Feta& Ricotta cheese with the beaten egg, add onions& leeks (make sure they have cooled befor adding).
• Pour 1/3 of the pasta sauce into the bottom of a 9 x 13" baking dish.
• Divide the cheese/onion mixture evenly between the noodles.
• Spread the mixture to cover each noodle and roll up the noodle.
• Place rolled noodles seam side down in the baking dish.
• Top the rolled noodles with the remaining sauce and bake in a 350 Oven for 30 minutes.
• Sprinkle some feta cheese on top before serving (Optional).

RICOTTA CHICKEN ROLLUPS

Steps:

• mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs.
• place the pieces of chicken on a lined cookie sheet (with foil) flat.
• scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them.
• cover the chicken with tomato sauce and mozzarella cheese once rolled.
• bake for 35-40 minutes at 350 degrees.

LASAGNA ROLL UPS II

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.