These spinach and ricotta rolls put a twist on a classic italian dish. Instead of using pasta, this dish uses pastry. In this case they are cooked in the Omnia oven, but they could be cooked in a conventional oven or pan instead.
Spinach and Ricotta Rolls Omnia edition
These spinach and ricotta rolls can be cooked in a conventional oven, Omnia oven or even a pan
10 Ingredients or less - 30 minute meal - Stove top meal
Equipment
Ingredients
For the pastry
- 150 g flour
- 100 g butter cubed
- 3-4 tbsp water
For the filling
- 200 g ricotta cheese
- 1 bag spinach
- 1 tbsp oil
- 2 tsp parmesan grated
- 1 egg
- 1 pinch salt
Instructions
The pastry
- Mix the butter and flour until like breadcrumbs. Slowly add in water to bind all together.
- Let it rest
The filling
- In the meantime cook the spinach with a drizzle of oil
- Once cooked (mince if you want) add together with ricotta, egg and grated cheese.
- Then roll out the dough, roll out the filling and create a roll, cut it and put it in the stove, cook 15 minutes, turn them after the first 5 minutes.
- Let it cool down and enjoy it
Notes
You can also add a basic tomato sauce (maybe leftover pasta sauce) over the top, and add some extra grated cheese for a really extravagent dish.
You may need to cook in batches if they are not packed tightly in the Omnia oven (they may take longer to cook if more in the oven though!)
Nutrition
Calories: 468kcalCarbohydrates: 33gProtein: 13gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 293mgPotassium: 510mgFiber: 3gSugar: 1gVitamin A: 7568IUVitamin C: 20mgCalcium: 198mgIron: 4mg
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