Spinach and ricotta rolls
- October 2021
- Serves 6
- 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.
- Vegetarian recipes
- 21.1g (9.9g saturated)
- 25.8g (8.6g sugars)
- 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
- 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).
- 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).
- 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.
- Unroll the pastry sheet and cut in half lengthways to give you 2 long rectangles.
- 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.
- 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.
Make the rolls a day ahead, then cool, wrap and chill. Reheat in a low oven for 10-15 minutes.
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.
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