On my shopping day last week I was lucky enough to pick up 3kg of fresh ricotta for half price. Now I thought I was lucky, but then when I realised when I got home that it was 3kg (I thought it was 1kg) I suddenly thought how am I going to use all of that in three days.
I asked my followers on Instagram and Facebook for some ideas and they included:
- gnocchi (I made some a couple of weeks ago and froze it)
- spinach and ricotta rolls
- baked cheesecake
Just to name a few.
So I ended up freezing about 1 kg, made a Ricotta and Choc chip cake, a whole orange ricotta cake, ricotta pancakes and these ricotta and spinach rolls.
They are so easy to make and so yummy to eat.
2 Cups fresh ricotta
1 Cup Frozen Spinach, defrosted and liquid squeezed out
Seasoning – salt, pepper, dried herbs and spices (parsley, oregano, cumin, chilli etc)
2 Sheets Puff Pastry, defrosted
LETS PUT IT ALL TOGETHER
- In a bowl mix together all the ingredients (except the pastry)
- Cut the pastry in half and place the mix along the middle of both sides. Roll each half over and cut into rolls. You can get four per half. Spray with cooking oil or brush with egg.
- Bake in a preheated 200 degrees Celsius oven for 15 minutes or until golden.
Store in the fridge in an air tight container for up to 3 days.
Freeze uncooked for up to three months. Cook straight from frozen adding and extra 5 minutes to the total cooking time.
Amanda, this isn’t a cooking question. Just wondering where you got the mats that you place on your baking tray from?
Hi Bec, it is from Ikea, only a coupe of dollars from memory.
Hi, just wondering if you can also freeze them after they are cooked? Thanks!
Yes you can.
just wondering what these are like cold or room temperature would like to make them for school lunches just not sure if they are meant to be eaten h hot or not thanks 🙂
They are great cold and perfect to send in the lunchbox.
Hi Amanda, great recipe. My grandmother used to make these all the time except she added a bit of parmesan cheese for extra flavour. I do have a question about the spinach though. I only have silverbeet from the garden at the moment and wanted to know does it need to be precooked before mixing with the ricotta? Thanks.