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.
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.
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!
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.
- 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
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.
Put the spinach into a large mixing bowl with boiling water and leave for a few minutes to wilt.
Drain the spinach and use the back of a spoon or fork to squeeze out excess liquid.
Put the spinach back into the mixing bowl and add the cooked pea mixture.
Add in the ricotta and nutmeg and stir to combine. Season to taste if required.
Divide the filling up between the four wraps and roll them up into a neat package.
Place a final dollop of sauce onto each one. Add an optional garnish of fresh basil if available.