Spinach And Ricotta Rolls Food

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 RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA

Steps:

• For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
• For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
• On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
• Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
• Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
• Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

SPINACH & RICOTTA SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

KMT'S LOW FAT RICOTTA SPINACH ROLLS

Steps:

• Preheat oven to 350 degrees.
• Start chopping basil and parsley.
• (Use dried if you REALLY feel lazy!) Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
• In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later), Parsley, Basil, spinach (hopefully you really squeezed it out dry!) ,salt,pepper, egg and carrots.
• Mix well by hand.
• Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
• You may have leftover pasta and/or spinach filling.
• Just store it or chuck it.
• Spread a little sauce on the bottom of large shallow casserole dish.
• Roll each filled lasagna and place in casserole dish.
• Spoon the pasta sauce onto Spinach roles.
• Top with remaining mozzarella cheese.
• Bake for 20-30 minutes .
• Serve hot with a crusty garlic bread and salad.

ZUCCHINI, OLIVE, RICOTTA ROLLS, SPINACH PASTA AND TOMATO SAUCE

Steps:

• Cheese filling -- In a small bowl mix the ricotta, the mozzarella, parmesan and pepper.
• Sauce -- In another pot on the stove add a little olive oil, garlic mushrooms and cook 4-5 minutes until soft and then add the tomatoes, salt and pepper to taste and just simmer for 15-20 minutes.
• Zucchini -- Just wrap in a wet paper towel and cook 30-45 seconds on medium high heat, just until plyable or easy to roll. Remove and let cool slightly.
• Roll up -- Make the rolls, spread a little of the olive tapenade of each zucchini plank and then top with the cheese mix and roll up. Put a tooth pick in to hold them together. Now in a medium sized oven proof saute pan, add a little olive oil and cook until golden brown. Transfer to a 325 degree oven to keep warm as you cook the pasta.
• Pasta -- Make the pasta according to directions. Once cooked drain and plate. Top with 2-3 rolls per plate, some of the mushroom tomato sauce and garnish with fresh basil and parmesan. ENJOY!

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

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.