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Silverbeet and ricotta rolls



16 piece(s)

Silverbeet and ricotta rolls

  • 2 sheets Puff pastry, thawed
  • 6 stalks fresh silverbeet, de-stalked
  • 375 grams ricotta, (light or regular)
  • 60 grams Grated Parmesan Cheese
  • 70 grams breadcrumbs
  • 1/2 level teaspoons salt
  • 1/2 level teaspoons Garlic powder
  • 1 egg, optional

Recipe's preparation

  1. Preheat the oven to 200C FF. Place silverbeet into TM and blitz on turbo just once. Dont worry if some of the leaves dont get chopped - you dont want to overprocess. Add remaining ingredients and mix 5sec on sp5.
  2. Cut pastry in half. Divide filling into 4 portions. Place one portion of filling longways across the first peice of puff pastry. Roll the pastry longways and pinch the roll closed.
  3. Warm UpCut the roll into 4 equal portions and lay on a baking tray. Brush with milk or egg wash and sprinkle with sesame seeds (this may be omitted). Bake for 25 minutes or until lightly browned.

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I have forgotten to put the egg in and they still work fine so this is optional, but best to include.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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