Video: Spinach and ricotta wraps

We’re back with another new recipe! This week it’s our spinach and ricotta wraps, which we’ve spent a few weeks perfecting. It doesn’t hurt that the filling is so yummy, you might just want to eat it by itself.

Spinach and ricotta wraps
Spinach and ricotta wraps

This is of course based on the traditional spinach and ricotta cannelloni, though with our own take on things. I’ve personally never been a fan of the tomato sauce that is used as a based for the recipe. Instead, we’ve included our own nod to that by adding fresh cherry tomatoes to the filling, and letting the main sauce do all of the talking.

Spinach and ricotta wraps
Spinach and ricotta wraps

These are deliciously moreish, and the filling is versatile too. We could see it being used in:

  • crepes or pancakes
  • traditional cannelloni
  • as a sauce for other pasta dishes, including spaghetti
  • even a pie!
Spinach and ricotta wraps
Spinach and ricotta wraps

It’s served hot or cold, but we prefer cold as it just tastes right with the ricotta. Here’s the video of how it’s done, and don’t forget to scroll down for the recipe.

5 from 2 votes
Spinach and ricotta wraps
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Spinach and ricotta wraps
Course: Main Course
Cuisine: Italian
Servings: 4 wraps
Author: VegBurge
Ingredients
  • 2 cloves garlic finely chopped
  • 2 shallots finely chopped
  • 100 g spinach roughly chopped
  • 250 g ricotta cheese
  • 1 pinch ground nutmeg
  • 1 cup frozen peas
  • 100 g cherry tomatoes quartered
  • 4 tortilla wraps
Instructions
  1. Heat oil or cooking spray in a frying pan over a medium heat. Add the shallots, peas, cherry tomatoes, and garlic and fry for roughly 7 minutes until softened.

  2. Put the spinach into a large mixing bowl with boiling water and leave for a few minutes to wilt.

  3. Drain the spinach and use the back of a spoon or fork to squeeze out excess liquid.

  4. Put the spinach back into the mixing bowl and add the cooked pea mixture.

  5. Add in the ricotta and nutmeg and stir to combine. Season to taste if required.

  6. Divide the filling up between the four wraps and roll them up into a neat package.

  7. Place a final dollop of sauce onto each one. Add an optional garnish of fresh basil if available.

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5 Replies to “Video: Spinach and ricotta wraps”

  1. These sound great! I am a bit lazy with cooking but I will use your recipe and see if I can actually cook something from scratch (for once!) xo

  2. Have you ever thought about writing an ebook or guest authoring on other sites? I have a blog centered on the same topics you discuss and would love to have you share some stories/information. I know my audience would appreciate your work. If you’re even remotely interested, feel free to send me an e mail.

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