Best 3 Ricotta Roll Ups Recipes

Indulge in the delectable symphony of flavors with our exquisite Ricotta Roll-Ups, a culinary masterpiece that blends the richness of ricotta cheese with the vibrant freshness of spinach and sun-dried tomatoes. Wrapped in tender sheets of phyllo dough and baked to golden perfection, these roll-ups offer a delightful combination of textures and a burst of Mediterranean flavors. Accompany your roll-ups with a zesty tomato sauce for an extra layer of tanginess, or savor their savory goodness as a standalone appetizer or light meal. Whichever way you choose to enjoy them, these Ricotta Roll-Ups promise an unforgettable culinary experience.

This comprehensive article presents a collection of three distinct Ricotta Roll-Ups recipes, each offering unique variations to suit your taste preferences. The Classic Ricotta Roll-Ups embody the harmonious balance of ricotta, spinach, and sun-dried tomatoes, while the Spinach and Artichoke Roll-Ups introduce a delightful twist with the addition of artichoke hearts. For a vegetarian delight, the Roasted Vegetable Roll-Ups bring together a colorful medley of roasted vegetables, harmoniously complemented by creamy ricotta cheese. Whether you're a seasoned cook or just starting your culinary journey, these recipes provide step-by-step instructions and helpful tips to guide you towards creating these delightful Ricotta Roll-Ups in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA

Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved

Steps:

Preheat oven to 450 degrees F.
Put water on to boil for your pasta.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

ZUCCHINI AND RICOTTA ROLL-UPS

Zucchini and Ricotta Roll-Ups image

This is a delicious and pretty Italian summer appetizer. Raw zucchini are marinated in oil and lemon, then stuffed with a savory ricotta cheese mixture and rolled up. Sprinkle with sesame or poppy seeds before serving.

Provided by lacucinadinadia

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil, or as needed
coarse salt and freshly ground black pepper to taste
1 lemon, juiced
2 zucchini, sliced lengthwise
9 ounces ricotta cheese
3 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
1 tablespoon sesame seeds

Steps:

Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt and a dash of lemon juice. Layer zucchini slices closely together in the dish and brush with more olive oil. Sprinkle with additional salt and lemon juice. Repeat with remaining zucchini, olive oil, salt, and lemon juice. Set aside to marinate for 10 to 15 minutes.
Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper.
Drain zucchini from marinade, using your fingers to remove excess oil and salt. Transfer 1 zucchini slice to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up. Arrange on a serving plate, stuffed side down. Repeat with remaining zucchini and filling; sprinkle with sesame seeds.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 17.6 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 5.4 g, Sodium 183.1 mg, Sugar 1.3 g

RICOTTA ROLL-UPS

Ricotta Roll-Ups image

Warning: These cookies are very addictive!! Can also freeze and cut as needed.

Provided by Andrea Muntz

Categories Cookies

Time 50m

Number Of Ingredients 8

Ingredients

4 c flour
1 lb ricotta cheese
2 egg yolks (save whites for brushing over dough)
1 lb butter (melted but not hot)
4 c chopped walnuts
2 c sugar
1/2 c ricotta cheese
2 Tbsp cinnamon

Steps:

1. For dough combine flour, egg yolks, ricotta, butter, and blend well. Shape dough into 7 balls and wrap each in plastic wrap. Refrigerated overnight.
2. Next day make filling combining walnuts, sugar, ricotta, cinnamon, and blend well.
3. Roll out dough pie shell thin (using lots of flour) into a rectangle.
4. Spread 1/7 of filling over dough, roll then brush with beaten egg whites. Bake 325 for 30-35 mins. Cool, cut slices with serrated knife. (or wrap in foil, freeze, cut as needed) Enjoy!

Tips:

Use a large baking dish to ensure the ricotta roll-ups have enough space to spread out and cook evenly.
Make sure the ricotta mixture is well-seasoned with salt, pepper, and garlic powder. This will help to enhance the flavor of the dish.
Use a variety of vegetables and herbs in the filling. This will add flavor, color, and texture to the dish.
Be careful not to overcook the ricotta roll-ups. They should be cooked until they are golden brown and the cheese is melted and bubbly.
Serve the ricotta roll-ups with a dipping sauce, such as marinara sauce or pesto, for an extra boost of flavor.

Conclusion:

Ricotta roll-ups are a delicious and easy-to-make appetizer or main course. They are perfect for parties and potlucks, and they can be made ahead of time. With a few simple ingredients and a little bit of time, you can create a dish that your friends and family will love. So next time you're looking for a new and exciting recipe, give ricotta roll-ups a try!