Ricotta Roll Ups Recipes

RICOTTA ROLL-UPS

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!

PASTA ROLL-UPS (RICOTTA & FETA CHEESE)

Steps:

• Cook Lasagne noodles according to the instructions, drain, separate and lay them out on a cutting board or countertop.
• In a skillet saute the onions& Leeks in the tbsp of oil until onions are transparent, remove from heat, allow to cool.
• Mix the Feta& Ricotta cheese with the beaten egg, add onions& leeks (make sure they have cooled befor adding).
• Pour 1/3 of the pasta sauce into the bottom of a 9 x 13" baking dish.
• Divide the cheese/onion mixture evenly between the noodles.
• Spread the mixture to cover each noodle and roll up the noodle.
• Place rolled noodles seam side down in the baking dish.
• Top the rolled noodles with the remaining sauce and bake in a 350 Oven for 30 minutes.
• Sprinkle some feta cheese on top before serving (Optional).

RICOTTA CHICKEN ROLLUPS

Steps:

• mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs.
• place the pieces of chicken on a lined cookie sheet (with foil) flat.
• scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them.
• cover the chicken with tomato sauce and mozzarella cheese once rolled.
• bake for 35-40 minutes at 350 degrees.

SPINACH AND RICOTTA CHEESE ROLL-UPS

Steps:

• Set oven to 375 degrees.
• Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
• Mix the spinach with the melted butter; set aside.
• In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
• Mix the spinach in the ricotta mixture, mix well to combine.
• Spread the mixture onto a cooked lasagna noodle; roll up.
• Repeat with the remaining noodles.
• Lay the rolled noodles into a prepared greased baking dish, seam-side down.
• Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
• Sprinkle with Parmesan chees (any amount desired).
• Bake for 30 minutes.
• *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.