Recipe by Michael Weldon from Farm to Fork
Ingredients:
- 1 Brown Onion, diced
- 2 Garlic Cloves, diced
- 1 bunch Broccolini, chopped
- 1 bunch English Spinach, leaves chopped
- 1 bag of baby spinach
- 2 garlic cloves, sliced
- 200g ricotta cheese
- 100g parmesan cheese, grated
- 4 sheets puff pastry, cut in half
- 2 egg yolks
- 2 tablespoons apple cider vinegar
- Sea Salt
- Olive oil
Method:
- In a large frypan over a medium add a drizzle of olive, once hot add the onion and garlic. Cook until the onion and garlic begin to soften then add the broccolini. One the broccolini softens add the English spinach and cook until is softens. Then add the baby and cook for 30 seconds until the leaves wilt.
- In a bowl combine the greens, ricotta cheese, parmesan, black pepper and lemon zest. Mix together.
- Lay out the sheet of puff pastry on a board and cut in half lengthways. Place a large spoon of the filling onto half of the pastry. Fold the other half of the pastry back over and crimp the sides. Using a fork crimp the pastry so it is sealed shut. Repeat process until all parcels s are made. Glaze the rolls with the egg yolk and cook in a 180°C oven until puffed and golden brown and the filling is cooked through.
- Serve with a side salad and your favourite sauce.
For best results, we recommend using your RACO Bravo frypan.