Roasted pumpkin, ricotta, parmesan and spinach rolls
Prep time
Cook time
Total time
Author: FinSki's
Recipe type: Finger Food
Cuisine: Modern
Ingredients
½ butternut pumpkin
rice bran oil to spray
salt and pepper
1 bunch spinach or silverbeet
1 large leek
1 tbs butter
1 kg ricotta cheese
1 & ½ C grated parmesan cheese
2 eggs
6 square pastry sheets (you may have some pastry left over)
egg and milk wash
Method
Pre-heat oven to 200 ÂșC
Cut pumpkin into 6-8 pieces. Spray generously with rice bran oil, season with salt and pepper and roast with skin on in the oven until tender, approximately 20-30 minutes, depending on how large your pieces are.
Scrape the pumpkin flesh into a bowl and allow to cool.
Par-boil your spinach or silverbeet leaves for 1-2 minutes until just wilted. Squeeze out excess water and slice into small pieces.
Finely slice your leek, brown gently with butter in the pan. Allow to cool.
In a large bowl mix ricotta, raosted pumpkin, spinach, parmesan, with lightly beaten eggs. Add a little more salt and pepper to taste. Let it set in the fridge for about 30 minutes.
Cut your square pastry sheets into either 6 or 4 equal portions. I like my rolls medium sized so I cut the pastry sheet into 4. Spoon cheese filling onto the pastry and roll up to make a long tube.
Brush with egg and milk wash and bake until golden brown.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/roasted-pumpkin-ricotta-parmesan-spinach-rolls/