Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni Grigliati
Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my courgette roll-ups with ricotta, walnuts & chargrilled peppers for you to enjoy.

One of the great things about these little stuffed courgette rolls is that they don’t require any cooking and can be prepared ahead. All that’s needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

TwitterFacebook

6

Serves

10

Ingredients

Cheese

Main Ingredient

Meat-Free Recipes, Quick Dishes, Healthy Recipes

Type

Ingredients

  • 2 Courgettes, Medium
  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Balsamic Vinegar
  • 1 x 250g tub Ricotta Cheese
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 50g Walnuts, Coarsely Chopped
  • Small Handful (about 25g) Fresh Basil, Shredded
  • 290g Chargrilled Peppers In A Jar, Drained & Sliced Into 24 Pieces
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest courgette roll-ups with ricotta, walnuts & chargrilled peppers! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Using a vegetable peeler, shave the courgettes lengthways into long, thin strips. You will need 24 strips in total.
  2. Pour half the oil and half the vinegar into a large dish. Lay the courgette slices in the mixture, so that they do not overlap. Drizzle the remaining oil and vinegar over the top. Cover with cling film and put in the fridge to marinate for at least 30 minutes (they can be prepared several hours ahead).
  3. Meanwhile, place the ricotta in a small bowl. Add the lemon juice, walnuts and basil. Season with salt and pepper and stir to combine.
  4. Place 1 teaspoon of the ricotta mixture at one end of each courgette strip, lay a piece of pepper on top and roll up. Repeat until all the courgette strips, filling and peppers have been used. Arrange the rolls on a platter and serve.

Once you’re done, simply sit back and enjoy your courgette roll-ups with ricotta, walnuts & chargrilled peppers and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Asparagus, Ricotta, Chilli and Parmesan Tartlets

View Recipe

Next Recipe

Fennel, Orange & Watercress Salad with Thyme Vinaigrette

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette

Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....

4

Serves

6

Ingredients
View Recipe

Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Banane Al CaramelloSticky Banana and Chocolate Tart

What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas...

6

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce

Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...

4

Serves

8

Ingredients

Salmon

Main Ingredient
View Recipe