Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ripieni (Zucchini and Eggplant Rolls) Recipe
    Lost? Site Map

    Ripieni (Zucchini and Eggplant Rolls)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    English_Rose's Note:

    Rolls of zucchini and eggplant filled with ricotta, prosciutto & pesto.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat 1 tablespoon oil in a griddle or frying pan. Add a single layer of sliced vegetables and cook until the underside is golden. Turn over and cook the other side. Repeat with remaining slices and leave to cool.
    2. 2
      Spread a thin layer of ricotta over 1 side of the eggplant and zucchini slices. Arrange the prosciutto on top of half the slices and season to taste. Spread the pesto over the remaining slices and top with a few torn arugula leaves.
    3. 3
      Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
    4. 4
      Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.

    Browse Our Top Ham Recipes

    Ratings & Reviews:

    • on May 05, 2011


      Thanks for this delicious recipe. I omitted the prosciutto to make this vegetarian. Next time, I think I will try it your way. It's a great light dish, and quick to make. I used a mandolin to slice up some baby eggplants and zucchinis.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ripieni (Zucchini and Eggplant Rolls)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.9
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 3.4 g
    Cholesterol 13.7 mg
    Sodium 135.0 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 4.8 g
    Sugars 4.6 g
    Protein 6.8 g

    The following items or measurements are not included:


    pesto sauce

    Ideas from


    Over 475,000 Recipes Network of Sites