Ricotta and Spinach Roll
- Gluten Free
- Vegetarian
- Energy Kcal 359
- Carbohydrates g 5.3
- of which sugars g 4.2
- Protein g 23.7
- Fats g 27
- of which saturated fat g 12.46
- Fiber g 1.1
- Cholesterol mg 328
- Sodium mg 685
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 4
- Cost: Low
- Note + the resting time in the refrigerator
PRESENTATION
Spinach and ricotta rolls are, honestly, just a taste of Emilia-Romagna—that charming region in Northern Italy where they love mixing creamy ricotta with earthy spinach. It's a big deal there. You’ll find this combo in tortelli alla piacentina and loads of savory pastries. Really good stuff. What sets this spinach ricotta roll recipe apart is how the filling gets wrapped in a soft, moist baked omelette. So, here's the deal: you get a colorful spiral that’s as tasty as it is eye-catching. Seriously good.
With each bite, you taste the tender spinach, the mild, almost sweet ricotta, and a dash of eggy richness holding it all together. Whether you’re having a big family gathering or just grabbing a quick lunch, these rolls are both light and so so comforting. For real. Over in Emilia-Romagna, home cooks love tinkering with the filling, adding extra cheeses or herbs for that extra flavor kick. Some stick to tradition; others throw in some Parmigiano or even nutmeg. And look, this is one of those easy spinach and ricotta rolls recipes where you can tweak it to your liking, yet slicing into that pretty spiral—really—always feels special.
Often compared to sweet pastry rolls, the savory twist makes them a real treat for anyone into vegetarian pastries with flair. And you know what? Whether you serve them warm or at room temp, these homemade rolls stay soft without drying out—perfect for potlucks or as appetizers. The way the spinach and ricotta filling stays creamy inside the omelette shell? Keeps folks coming back for more. Once you try these Italian-inspired appetizers, you'll find any excuse to whip up another batch. They're perfect for everything from casual hangouts to elegant dinners. Pretty much the epitome of Italian charm and versatility. No question.
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INGREDIENTS
- Ingredients for an omelette measuring 13.5x10.5 inches
- Eggs 15.2 oz (430 g) - (about 8)
- Cow's milk ricotta cheese ⅓ cup (100 g)
- Grana Padano PDO cheese 3 oz (80 g) - (to grate)
- Fine salt to taste
- Extra virgin olive oil 1 tsp (5 g)
- For the filling
- Cow's milk ricotta cheese 2 cups (500 g)
- Thyme 2 sprigs
- Spinach 10 cups (300 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- Grana Padano PDO cheese 1.5 oz (40 g)
How to prepare Ricotta and Spinach Roll
To prepare the ricotta and spinach roll, start by cooking the latter. Rinse the spinach and pat them dry with kitchen paper. Then pour the oil into a pan, add the garlic 1, let it turn golden, and also add the spinach 2. Cover everything with a lid 3
and cook for about ten minutes until the spinach have wilted 4. At this point, remove the garlic 5 and transfer the spinach to a sieve 6; in this way, they will cool down and lose any excess liquid.
Proceed to make the omelette: break the eggs in a bowl 7, beat them slightly with a whisk and season with salt and pepper 8. At this point, add 1/2 cup (approximately 1.77 oz) of grated Grana Padano PDO 9 and incorporate it into the egg mixture, setting aside the remaining 1/4 cup.
Sift the ricotta directly into the mixture 10 and blend it with the rest using a whisk 11. Then pour everything into a 13.5x10.5 inches baking pan 12, lined with parchment paper and slightly greased. Bake in a preheated static oven at 356°F for about 25 minutes (if using a convection oven, bake at 320°F for 15/20 minutes). The omelette should be soft and compact, not burnt on the surface.
After this time, take the omelette out of the oven and sprinkle the entire surface with the Grana Padano PDO set aside earlier 13. Bake again for another 10 minutes to let the cheese melt and create a pleasant golden crust. When the omelette is ready, remove the pan from the oven 14, place plastic wrap on a cutting board; flip the pan over onto it and gently remove the parchment paper, then leave to cool 15.
In the meantime, take care of the ricotta. Sift it directly into a bowl 16, then add the thyme leaves and season with salt and pepper 17. Finally, also pour in the Grana Padano PDO 18 and mix everything together.
When the omelette has cooled, fill it by spreading the ricotta over the entire surface 19 and placing the spinach on top 20 (which will have lost any excess liquid by now). At this point, using the plastic wrap, start rolling the omelette 21.
Make sure to wrap it tightly 22, trying to squeeze it enough to make it compact; close the ends like a candy, tightening the plastic wrap well 23 so it retains its shape. Then place the ricotta and spinach omelette roll in the refrigerator to firm up and infuse for at least 1 hour. After the needed time, gently remove the plastic wrap from the roll, cut it into slices 24, and your stuffed omelette roll will be ready to serve!