Pumpkin & ricotta rolls
These delicious rolls make for a great savoury snack or as a main meal with a side salad.
Servings 4 serves
Ingredients
- 700 g pumpkin peeled and roughly chopped
- 2 cloves garlic crushed
- 1 Tbs extra virgin olive oil
- 2 eggs whisked
- 375 g ricotta
- 50 g parmesan
- 2 Tbs ground cumin
- 1 vegetable stock cube
- 1/4 tsp nutmeg
- 8 mountain bread rye wraps
- white sesame seeds to serve
Instructions
- Preheat oven to 180°C. Add pumpkin, garlic, olive oil, salt and pepper to a baking tray lined with baking paper. Cook in oven for ~30 mins until pumpkin is soft.
- Once cooked, add pumpkin to a bowl and roughly mash using a fork.
- Add 1 egg, ricotta, parmesan, cumin, vegetable stock, and nutmeg to the pumpkin & mix until combined.
- Place the mountain bread on a clean bench. Place the filling into each wrap, and use your hands to mould a sausage shape length-ways.
- Roll the wrap over the filling and seal the edges shut with a little egg wash.
- Brush the tops of each roll with egg wash and sprinkle with sesame seeds. Bake for ~15-20 mins or until golden & crispy. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Vegetable stock: Check the label and choose one without added flavour enhancers, maltodextrin or other unnecessary additives.
- Ricotta: Choose a plain ricotta with minimal ingredients.
- Parmesan: Buy a block and grate it yourself where possible, rather than using highly processed pre-grated cheese.