Spinach and Ricotta Roulade
- Mixing bowls
- Large pot
- Colander
- Baking sheet
- 9×13-inch/23×33 cm baking dish
- Sharp knife
INGREDIENTS
Dough:
- 4 cups/500 grams all-purpose flour
- 5 large egg yolks
- 2 teaspoons/10 milliliters olive oil
- ½ teaspoon/3 grams salt
Filling:
- 1 cup/250 grams ricotta cheese
- 3 ounces/85 grams feta cheese
- 1 cup fresh basil leaves
- 10 ounces/280 grams fresh spinach, blanched and squeezed dry
- Salt and freshly ground black pepper, to taste
Optional:
- 3 medium red bell peppers, roasted, peeled, and seeded
- 1 cup/100 grams mozzarella cheese, grated
- 5 ounces/140 grams unsalted butter, softened, for greasing
INSTRUCTIONS
- On a clean work surface, mound the flour and make a well in the center. Add the egg yolks, olive oil, and salt. Beat the yolks lightly with a fork, then gradually draw in flour from the sides until a dough begins to form. You may not need all the flour. Knead by hand until smooth and elastic, 8 to 10 minutes, adding only a light dusting of flour if the dough feels sticky. Wrap in plastic wrap and refrigerate for 1 hour.
- In a mixing bowl, combine the ricotta, feta, basil, and well-drained spinach. Season lightly with salt and black pepper. Stir until evenly blended.
- Preheat the oven to 355°F (180°C).
- Roll the dough through a pasta machine to thickness setting 6 or 7. Trim and arrange three pasta sheets side by side to fit the length of a 9×13-inch/23×33 cm baking dish. Spread the filling evenly across the surface of the pasta. Scatter the roasted peppers on top, then sprinkle with the grated mozzarella. Roll up carefully into a tight roulade, keeping the seam on the bottom.
- Generously butter the bottom and sides of the baking dish with softened butter. Place the roulade inside. Bake for 40 to 50 minutes, until golden brown on top and firm to the touch.
- Let rest for 10 minutes before slicing into thick rounds.
FAQ
What is the best way to store leftovers?
Allow it to cool completely at room temperature for about 30 minutes. Wrap tightly in plastic wrap or place in an airtight container to maintain moisture and prevent drying. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 325°F/160°C for 10–15 minutes or until warmed through. Avoid microwaving for long periods, as it may make the pasta sheets soggy.
Can this spinach and ricotta roulade be made gluten-free?
The roulade can be made gluten-free by using a gluten-free flour blend suitable for pasta dough. Some blends may require extra binding agents such as xanthan gum or psyllium husk to maintain elasticity. Roll the gluten-free dough carefully, as it can be more fragile than traditional dough. Bake as directed, adjusting cooking time slightly if necessary.
Can this spinach and ricotta roulade be made in advance?
This spinach and ricotta roulade can be prepared a day in advance. Assemble the roulade and store it in the refrigerator, tightly wrapped in plastic wrap or covered in an airtight dish. Bake just before serving to preserve freshness, golden color, and creamy filling.
How can I make this roulade dairy-free or vegan?
You can substitute the ricotta with oat-based or cashew-based ricotta alternatives, and replace the feta with a plant-based feta or seasoned tofu. Use dairy-free mozzarella or a sprinkle of nutritional yeast for cheesy flavor. Ensure that the pasta dough contains no eggs or substitute with a vegan egg replacer such as flax or chia gel.
What variations can I add to the filling?
You can vary the filling of spinach and ricotta roulade by adding sautéed mushrooms, roasted zucchini, caramelized onions, or sun-dried tomatoes. Fresh herbs like thyme, oregano, or parsley enhance flavor. For extra richness, fold in a small amount of grated Parmesan or a dairy-free alternative. Nuts, such as toasted pine nuts or walnuts, can add texture.
Can I use pre-made pasta sheets for this recipe?
You can use pre-made fresh pasta sheets for spinach and ricotta roulade. Choose sheets that are thin and pliable but not so delicate that they tear when rolling. Lightly flour each sheet before layering to prevent sticking. Pre-cook or blanch the sheets if indicated on the package instructions.
How do I prevent the spinach and ricotta roulade from becoming soggy?
Squeeze all excess moisture from the blanched spinach before mixing it into the filling. Avoid overfilling the pasta sheets, as this can release moisture during baking. Roll the roulade tightly but gently to maintain structure. Use a well-buttered or parchment-lined baking dish to catch any liquid while ensuring proper heat circulation. Baking at the correct temperature, 350°F/180°C, allows the pasta sheets to set and the filling to stay creamy without becoming watery.
What is the best way to slice the roulade?
Allow it to rest for 10–15 minutes after baking to set the filling. Use a sharp, serrated knife for clean cuts, wiping the blade between slices to maintain neat rounds. Cut into portions about 1 to 1½ inches thick for even presentation. Serve warm as a main course or side dish, pairing with a light salad, tomato sauce, or roasted vegetables.
