I was recently made a big batch of spinach and ricotta cannelloni to go in the freezer so that Daddy and I had some home cooked meals ready for when baby #2 arrived and I decided to use some of the mix to make spinach and ricotta sausage rolls for Joshua. The key ingredients and method I used are listed below. Unfortunately I can’t give you the quantities of the ingredients as I made it in bulk for the cannelloni, but there are loads of recipes online if you’re not comfortable winging it!! I wasn’t sure if J would like the rolls to be honest, mainly because of the dark green colour of the filling, but he did! Especially when he had some homemade tomato ketchup for dipping them in. The main ingredients for the filling were... - spinach (I used a mixture of frozen spinach which I defrosted, and fresh spinach wilted down in the microwave or in a pan with a lid on with a splash of boiling water) - ricotta cheese - Parmesan cheese, finely grated - leek and/or onion, finely chopped - garlic - egg, beaten - lemon zest - nutmeg The ingredients for the pastry roll were... - puff pastry - sesame seeds (optional) - egg or milk to seal and glaze To make... - squeeze any excess water from the spinach using a clean tea towel or muslin and roughly chop - sauté the garlic, onion and/or leek until soft - mix together the spinach, onion/leek, cheeses, lemon zest - add most of the beaten egg (keep a little aside to seal and egg wash the pastry) and a grating of nutmeg - roll out your puff pastry and cut into a rectangle - brush some beaten egg down one long side (to seal the pastry) - place a line of the spinach mix down the other long side of the pastry 1cm from the edge - roll the pastry up so that the seal is underneath - brush with egg (or milk) and sprinkle with sesame seeds - chill in the fridge for 20mins - cut into portions - bake at 180’C for approx 25mins until golden and cooked through Eat warm from the oven, refrigerate or freeze. You could freeze before or after the rolls have been cooked.
Enjoy x
