Ricotta and spinach roll: the recipe for a soft and gourmet omelet – Tale Of Travels

He ricotta and spinach roll it is a really simple and tasty dish, ideal for all occasions. It’s about a fluffy omelet baked then stuffed with ricotta and sautéed spinach in a pan with oil and garlic. Everything is gently rolled up and left to rest in the refrigerator, in order to compact and pack the different elements, for a tasty and spectacular end result. The roll is finally sliced ​​and can be served as antipastion the occasion of an aperitif, a festive buffet or a birthday.

It is a very simple and quick recipe that can be prepared comfortably in advance. Ricotta, added both in the egg mixture and in the filling, will give a great softness and smoothness to the roll. You can use this cow or sheep, depending on your personal taste, and add some too aromatic herbs, for a pleasant fragrance. You can add a few slices of cooked ham, to make it even richer, and enrich the ricotta cream with pine nuts, almonds or walnuts.

You can substitute spinach with other green leafy vegetables or other seasonal vegetableslike grilled zucchini, roasted peppers or radicchio sautéed with a drizzle of oil and a splash of balsamic vinegar.

Find out how to prepare the ricotta and spinach roll by following the step-by-step procedure and tips. Also try the zucchini omelet roll and the arugula roll. If you like dishes with protagonists ricotta and spinachdon’t miss the ricotta and spinach savory tart.

How to prepare the ricotta and spinach roll

Brown the poached garlic in a pan with a drizzle of oil 1.

Add the already cooked spinach (2).

Season with ground pepper (3).

Season with a pinch of salt (4) and cook for a few minutes, until the spinach water has evaporated.

Combine the eggs, cheese, ricotta and a pinch of salt and pepper in a bowl 5.

Mix well with a whisk until the mixture is smooth and homogeneous (6).

Line a mold of about 24 × 30 cm with a sheet of parchment paper, damp and wrung out well (7).

Pour the mixture inside (8) and bake in a static oven at 160°C for about 15 minutes.

After the cooking time, take the omelet out of the oven and let it cool for ten minutes. 9.

When the omelet is lukewarm, turn it over on a sheet of cling film (10).

Gently peel off the parchment paper and set aside 11.

Sift the ricotta for garnish 12.

Season with salt and pepper 13then mix well.

Spread the ricotta over the omelet, flattening it with a spatula 14.

Add the spinach 15.

Roll the omelet well using cling film 16.

Close, seal the sides well (17) and refrigerate to harden for a few hours.

Remove foil, cut into slices and serve 18.


The ricotta and spinach roll can be stored in the refrigerator, wrapped in cling film, to A few days. Freezing is not recommended.

Sursa articolului in engleza: Ricotta and spinach roll: the recipe for a soft and gourmet omelet – Tale Of Travels

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