Second Course · Starter

Ricotta and Spinach Roll

Ricotta and Spinach Roll is very easy and rather quick to prepare.

We can prepare this dish in advance because it can be eaten at room temperature as packed lunch or as starter.

At will or according to your preferences, you can add or replace some ingredients!

I like this roll because we can switch one element with another, depending on our flavours or what we have into our fridge.

For example we can replace the ham with some mortadella or we can use the robiola cheese instead of the ricotta cheese.

Ricotta and Spinach Roll

Ingredients for the pastry:

  • 200 g of flour;
  • 1 tablespoon of oil;
  • 8 g of instant yeast;
  • water a.r.;
  • 1 teaspoon of salt.

Ingredients for garnishment:

  • 300 g of fresh spinach;
  • 100 g of ricotta cheese;
  • 100 g of ham in cubes or in slices;
  • 1 tablespoon of grated Parmesan cheese;
  • 1 egg;
  • sesame seeds a.r.;
  • salt and pepper a.r..

Preparing the Ricotta and Spinach Roll pastry

In a bowl sift the flour, the yeast and the salt. Add the oil. Add some water, few at time, and knead the ingredients until a uniform dough is obtained.

Shape the dough in a ball and cover it with the cling film. Let it rest for about 30 minutes.

Preparing the Ricotta and Spinach Roll garnish

Wash the spinach and without drying them, put them into a pot.

Set the pot over low heat to sweat. Once done, let them cool.

When the spinach are cool, squeeze them to remove the excess of water. Mince them and put the cream obtained in a bowl.

Separate the yolk egg from the white one. Beat the white egg.

Add the ricotta cheese, the yolk egg, the Parmesan cheese and the ham (if we are using the ham in cubes). Combine the ingredients.

Flavour the mixture with salt and pepper.

Stuffing and Cooking the Ricotta and Spinach Roll

Preheat the oven to 180° C.

Roll the pastry out to rectangular shape on a lightly floured surface. Spread the top of the pastry with the spinach mixture and cover with the ham (if we are using the ham in slices) and roll up from the longest side.

Arrange the Ricotta and Spinach Roll onto a baking tray. Brush the roll with the beaten white egg. Sprinkle with sesame seeds, as needed.

Bake for about 30 minutes, or until is golden.

Ricotta and Spinach Roll

Let the roll cool slightly. Cut it in slices. Enjoy!

Ricotta and Spinach Roll

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