Ingredients
For the Pastry
- 3 sheets Puff pastry
For the Ricotta
- 1500 grams full cream milk
- 40 grams white vinegar
For the Spinach Mixture
- 300 grams fresh spinach leaves
- 1 onion
- 2 cloves garlic
- 1 lemon, zest only
- 50 grams fresh breadcrumbs
- 1 egg
- 1 egg yolk
- 40 grams Parmesan cheese
- 50 grams Tasty cheese
- 1/4 level teaspoon Nutmeg
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Place the milk into the mixing bowl and heat 10min/80deg/speed 2.
Add vinegar and heat 2min/90deg/speed 1. Allow to sit for 1 minute. The milk will separate into curds and whey.
Line a simmering basket with a nut milk bag, or 2 layers of muslin cloth and set over a large jug. Gently pour the milk into the simmering basket and allow to drain for at least 10 mins or up to one hour, ensuring that the simmering basket isn't submerged and the ricotta can drain freely.
Transfer drained ricotta ( approx 250g ) depending on how long it drained for, into a bowl and set aside,
Place Parmesan and tasty cheese into mixing bowl 10sec/speed 10, transfer into a bowl and set aside.
Place the onion, garlic and lemon zest into the mixing bowl 5sec/speed 7, scrape down the sides and repeat if necessary, then transfer into a bowl and set aside.
Place the spinach into the mixing bowl 7sec/speed 8, scrape down the bowl and repeat if necessary.
Place all other ingredients back into the mixing bowl along with a pinch of salt and pepper and stir 15 sec/
"Counter-clockwise operation" speed 3.Then add the ricotta to the mixing bowl and stir 15 -20sec/
"Counter-clockwise operation" speed 2.Cut the pastry sheets in half and place the mixture down the long side of the pastry and roll up, brush the tops with egg wash and bake for approx 25mins 200 deg.
Preheat the oven to 200deg. Line a baking tray with baking paper and set aside
For the Ricotta
For the Spinach Mixture
Tip
Cut the rolls into pieces large or small depending on whether they are going to be used as a snack or for a meal.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very tasty and a great way to use lots of spinach from the garden
TIP - weigh the liquid left over from making the ricotta into portions e.g. 280g, and use when making bread or pizza - no waste.
Are you sure to delete this comment ?