Ripieni (Zucchini and Eggplant Rolls)

“Rolls of zucchini and eggplant filled with ricotta, prosciutto & pesto.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon oil in a griddle or frying pan. Add a single layer of sliced vegetables and cook until the underside is golden. Turn over and cook the other side. Repeat with remaining slices and leave to cool.
  2. Spread a thin layer of ricotta over 1 side of the eggplant and zucchini slices. Arrange the prosciutto on top of half the slices and season to taste. Spread the pesto over the remaining slices and top with a few torn arugula leaves.
  3. Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
  4. Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.

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