Veggie and Ricotta Rolls

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Golden flaky pastry filled with creamy ricotta and veggies, your going to love these mouth-watering vegetable and ricotta rolls.

Bursting with loads of flavour they are so versatile. Great for parties, when family and friends come over or a weeknight dinner. If you are lucky to have any leftover they make a great addition to the kids lunchbox and they are freezer friendly!

If your one of the many mums who struggle to get their kids to eat veggies then these are perfect. All the goodness and nutrition is hiding under that beautiful, buttery pastry.

I love how quick and easy these are to prepare so they make a fast and healthy weeknight dinner. You can make these delightful rolls in under an hour and no time is wasted as while they are baking you can whip up a quick salad or steam some veggies.

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Vegetable and Ricotta Rolls

I would describe veggie rolls as a vegetarian version of a sausage roll. It still has that irresistible buttery pastry but the filling is a bit different. Instead of pork or beef, you will find ricotta, fresh herbs and vegetables. They are simply scrumptious!

Perfect for entertaining guests, they are always quick to go. I love these for lunch or for dinner too with a side of greek salad, rainbow salad or tabouli.

In the pictures you will see that I have made mine quite big and thats because I made these for dinner. The recipe will give you 6 really decent size rolls. If you are entertaining guests then you can halve them or even cut them into three.

What you will need

• OLIVE OIL
• LEEK
• GARLIC
• KALE (you can also use silverbeet)
• ZUCCHINI
• CARROT
• PUMPKIN
• RICOTTA
• BREADCRUMBS (preferably Panko)
• DILL
• PARSLEY
• PUFF PASTRY
• EGG
• SESAME SEEDS

How to make Vegetable and ricotta rolls

Preheat oven to 200°C (400°F). Line 2 oven trays with baking paper.

Heat the oil in a large non-stick frying pan over medium heat. Add the leek and garlic and cook for 5 minutes.

In a large bowl add the kale, zucchini, carrot, pumpkin, ricotta, breadcrumbs, dill, parsley and leek mixture. Season with salt and pepper and mix well to combine.

Cut each sheet of pastry in half so that you have 6 pieces. Spoon ½ cup of the vegetable mixture along the long edge of the pastry. brush the opposite end with some water and roll to enclose. Ensure the pastry overlaps slightly. Repeat with the remaining pastry and vegetable mixture.

Place the rolls, seam side down, on the prepared oven trays. You can leave them as is or cut them into smaller rolls. Brush with beaten egg and sprinkle with sesame seeds. Cook until golden.

Now that we are coming into the cooler months we are all in search of some comfort and these will warm you right up.

Why not make a batch and take them along to the park or a picnic. Stuff them in your kids Yumbox or bring them in for your next work morning tea. They are sure to impress even the fussiest of eaters. Everything is better with pastry 🙂

Don’t just take my word for it, you must try these Vegetable and ricotta rolls for yourself and be the judge!

Enjoy X

Tools to make the job easier

Set of 3 non stick oven trays

Large garlic press

Masterpro premium box grater

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Vegetable and Ricotta Rolls

Marie Muccio

A vegetarian take on the classic sausage roll. Golden flaky pastry with a creamy ricotta and vegetable filling. These vegetable and ricotta rolls are absolutely devine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course dinner, entertaining, lunch

Cuisine australian

Servings 6 large rolls

Ingredients

  

• 1 tbs olive oil
• 1 leek trimmed, halved and finely chopped
• 2 garlic cloves crushed
• 3 cups kale leaves finely shredded
• 1 zucchini trimmed and grated (excess water removed)
• 1 carrot peeled and grated
• 1 cup grated pumpkin
• 400 g ricotta
• 1 cup panko breadcrumbs
• 3 tbs dill finely chopped
• ½ cup flat leaf parsley finely chopped
• 3 sheets frozen puff pastry thawed
• 1 egg lightly beaten
• sesame seeds for sprinkling

Instructions

 

• Preheat oven to 200°C (400°F). Line 2 oven trays with baking paper.
• Heat the oil in a large non-stick frying pan over medium heat. Add the leek and garlic and cook for 5 minutes.
• In a large bowl add the kale, zucchini, carrot, pumpkin, ricotta, breadcrumbs, dill, parsley and leek mixture. Season with salt and pepper and mix well to combine. 
• Cut each sheet of pastry in half so that you have 6 pieces. Spoon ½ cup of the vegetable mixture along the longer edge of the pastry. Brush the opposite end with some water and roll to enclose. Repeat with the remaining pastry and vegetable mixture. 
• Place the rolls, seam side down, on the prepared oven trays. You can leave them as is or cut them into smaller rolls. Brush with beaten egg and sprinkle with sesame seeds.

  Cook for 20 minutes or until golden.

Notes

Have you made this recipe? Don’t forget to tag me in your post @mrsfoodiemumma using the hashtag #mrsfoodiemumma

Keyword ricotta, rolls, vegetarian

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