RicottaFilled Silverbeet Rolls

RicottaFilled Silverbeet Rolls

Posted 2018-03-06 by Maddy Butlerfollow
This is so delicious, and the silverbeet makes a great alternative to using pasta with a cheese filling. It can be fun to make with kids, as they can help prepare the filling and make the rolls.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 4

1 bunch silverbeet leaves
700 ml passata
2 bunches asparagus

Ricotta filling
1 tbsp olive oil
1 garlic clove
1 brown onion, chopped in half
1 head of broccoli, chopped in half
400g ricotta
1 tsp dried thyme
Salt and pepper

  • Using a blender, blitz the onion and garlic.
  • Heat the oil in a frying pan over low to medium heat. Add the onion and garlic and stir for a few minutes, or until starting to soften.
  • Meanwhile, blitz the broccoli in the blender.

  • Add to the frying pan and cook for 5 minutes, or until the broccoli is soft. Turn off the heat and leave to cool.
  • Bring a pot of water to the boil.
  • Prepare the silverbeet leaves by cutting off the stalks. Cut the largest leaves in half, removing the vein. The smaller leaves can be left whole.

  • Blanch the leaves in the boiling water for 1 minute, then remove and shake dry.
  • Add the rest of the filling ingredients to the onion and broccoli. Mix well.
  • Pour 3/4 of the passata into a baking tray.
  • Lay out a silverbeet leaf on a chopping board. Spoon a large dollop onto the top of the leaf.

  • Fold the top of the leaf around it, and then roll it until it forms a little roll or parcel.

  • Place the roll in the baking tray and repeat with the remaining silverbeet leaves. Chop up the smallest leaves and scatter over the rolls.

  • Pour the remaining passata over the rolls and pop into the oven.
  • Prepare the asparagus by breaking off the stalks and cutting into thirds.
  • After 25 minutes, remove the tray from the oven and toss in the asparagus. Return to the oven for 10 minutes.

  • Serve immediately.

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    229270 - 2023-07-17 10:51:44


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