Name: Courgette Rolls with Ricotta and Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 piece courgettes; 350 g ricotta; 30 g pesto; 500 g cherry tomatoes; basil; olive oil; pepper; fine salt

Description

These courgette rolls with ricotta and pesto are an explosion of fresh and Mediterranean flavours! I often prepare them in the summer, when courgettes are at their best. The combination of creamy ricotta with aromatic pesto is simply delicious. They are perfect as a light appetiser or as a vegetarian main course. Preparation is simple and quick, ideal for an informal dinner with friends or for a light lunch. A dish that always wins everyone over, even those who don't particularly like vegetables! They can be prepared in advance and cooked at the last minute.

Ingredients (8 ingredients)

2 piece courgettes

350 g ricotta

30 g pesto

500 g cherry tomatoes

basil

olive oil

pepper

fine salt

Preparation (5 steps)

Sliced courgettes

Cut the courgettes into thin slices using a mandolin. Set aside.

Preparation of the filling

Thermomix® Setting

20 sec/Speed 3

In the mixing bowl, add 350 g of ricotta, 30 g of pesto, fine salt _q.s._ and pepper _q.s._. Mix for 20 Sec./Stufe 3.

Form the cannelloni

Place 4 slices of courgette on the surface, overlapping them slightly to obtain a rectangle. Add a generous spoonful of filling and roll up using a knife, thus obtaining the cannelloni. Proceed in the same way to form all the other courgette cannelloni.

Preparation of the cherry tomatoes

Pour a drizzle of olive oil _q.s._ into a baking tray or oven dish and cut the 500 g of cherry tomatoes into wedges directly inside. Add fine salt _q.s._ and flavour with a few small leaves of basil _q.s._, then give it a good mix.

Baking in the oven

Place the courgette cannelloni in the oven dish, among the cherry tomatoes. Season with another drizzle of olive oil _q.s._ and a pinch of pepper _q.s._ and cook in a ventilated oven at 170 °C for about 15 minutes.

Finished cooking? Great! 🎉

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About this recipe

Courgette rolls with ricotta and pesto are a dish that takes me back in time, to summers spent in Liguria, the land of pesto and fresh vegetables. My grandmother, an exceptional cook, often prepared a similar version, although without the help of the Thermomix®. She used a mortar for the pesto and her skilled hands to roll the rolls. This dish is a tribute to her and the authentic flavours of Mediterranean cuisine. The courgettes, the undisputed stars, must be very fresh and in season. Choose those that are firm and with a smooth and shiny skin. Their delicacy contrasts pleasantly with the richness of the ricotta and the intensity of the pesto. The ricotta, strictly sheep's milk, must be creamy and not too dry. The pesto, prepared with Genoese basil PDO, pine nuts, garlic, Parmigiano Reggiano and extra virgin olive oil, gives an unmistakable aroma and an intense flavour. The cherry tomatoes, sweet and juicy, complete the dish with their acidity and freshness. To prepare these rolls with the Thermomix®, the secret is not to overdo it with the speed when mixing the ricotta with the pesto. A few seconds at speed 3 are enough to obtain a homogeneous and creamy filling. If the filling should be too thick, you can add a tablespoon of milk or fresh cream to soften it. Another tip is to cut the courgettes into very thin slices with a mandolin, so that they roll up easily and cook evenly. For a vegetarian version, you can replace the sheep's milk ricotta with cow's milk ricotta or with a vegetable spreadable cheese. For a vegan version, you can use an almond or soy ricotta and a vegan pesto, prepared without cheese. You can also add other vegetables to the filling, such as spinach, aubergines or peppers. As for the spices, you can use a pinch of nutmeg, oregano or thyme to flavour the filling. Courgette rolls with ricotta and pesto are perfect as a light appetiser, as a side dish for a second course of meat or fish, or as a vegetarian main course. They can be served hot, warm or cold, depending on taste. They go well with a mixed salad, with homemade bread or with baked potatoes. A glass of fresh and light white wine, such as a Vermentino or a Pigato, will enhance the flavours of the dish. The rolls can be prepared in advance and stored in the refrigerator for a day or two. Before cooking them, it is advisable to bring them to room temperature. They can also be frozen, but in this case it is preferable to cook them directly from frozen, slightly increasing the cooking time.

Courgette Rolls with Ricotta and Pesto

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Description

Ingredients (8 ingredients)

Preparation (5 steps)

Sliced courgettes

Preparation of the filling

Form the cannelloni

Preparation of the cherry tomatoes

Baking in the oven

Finished cooking? Great! 🎉

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