Spinach and ricotta rolls

Spinach and ricotta rolls
  • Serves icon Serves 6
  • Time icon Hands-on time 35 min, plus cooling

Our delicious spinach and ricotta rolls are wrapped in golden pastry and make a great meat-free alternative to sausage rolls. Serve with autumn fruit ketchup for a Bonfire Night snack.

Find out how to make classic tomato ketchup with our tried and tested recipe.

Nutrition: per serving

Calories
341kcals
Fat
21.1g (9.9g saturated)
Protein
10.2g
Carbohydrates
25.8g (8.6g sugars)
Fibre
3.4g
Salt
0.8g
Calories
341kcals
Fat
21.1g (9.9g saturated)
Protein
10.2g
Carbohydrates
25.8g (8.6g sugars)
Fibre
3.4g
Salt
0.8g

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 150g baby leaf spinach, roughly chopped
  • 175g ricotta
  • 25g parmesan or vegetarian alternative, grated
  • 25g fresh white breadcrumbs
  • 1 tbsp each chopped parsley, mint and chives
  • 320g sheet ready-rolled puff pastry
  • 1 medium free-range egg, beaten, to glaze
  • 1 tbsp sesame seeds

For the autumn fruit ketchup (optional)

  • 1 pear, peeled, cored and diced
  • 350-400g (prepared) dark mixed autumn fruit such as blackberries and stoned plums
  • Pared zest ½ orange
  • 150ml white wine vinegar
  • 125g soft brown sugar
  • ½ tsp salt
  • 1 tsp ground mixed spice

You’ll also need

  • Stainless steel (non-reactive) saucepan
  • Large oven tray lined with compostable baking paper

Method

  1. For the ketchup, weigh the diced pear and add enough autumn fruit to make the weight up to 500g. Put the fruit in the non-reactive pan with the orange zest and bring to the boil over a low-medium heat. Simmer for 10-15 minutes or until soft and mushy. Cool for 15 minutes, then use a wooden spoon to push through a sieve set over a bowl (you should have about 200g strained juice – discard the pulp).
  2. Return the juice to the pan. Add the vinegar, sugar, salt, mixed spice and some black pepper. Stir over a medium heat until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 15-20 minutes until thickened – a spoon drawn across the bottom of the pan should leave a clear path for a few seconds. Pour into a clean jar and set aside to cool (see Know How).
  3. For the rolls, heat the oil in a small frying pan and fry the garlic for 2 minutes. Set aside to cool. Put in a food processor with the spinach, ricotta, grated cheese, breadcrumbs, herbs and some salt and pepper. Pulse until blended but still with texture.
  4. Unroll the pastry sheet and cut in half lengthways to give you 2 long rectangles.
  5. Lay one rectangle horizontally in front of you and spoon half the filling along the nearest side, about 1cm in from the edge. Brush the opposite pastry edge with a little beaten egg, then carefully roll the pastry and filling away from you to form a long cylinder, pressing the pastry together to seal. Repeat with the second rectangle and filling.
  6. Heat the oven to 180ºC fan/gas 6. Transfer the rolls to the prepared baking tray, seam-side down. Brush with egg and top with sesame seeds, then chill for 20 minutes. Cut each roll into 4 pieces, transfer to the oven and bake for 25 minutes until puffed and golden. Remove from the oven, cool slightly and serve warm with the fruit ketchup.

delicious. tips

  1. Make the rolls a day ahead, then cool, wrap and chill. Reheat in a low oven for 10-15 minutes.

  2. The ketchup makes about 250ml and will keep for 3 days in a clean jar in the fridge. To keep it for a few months, pour the hot ketchup into a sterilised jar. Store in a cool place. Refrigerate after opening.

Recipe By

Louise Pickford

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