Ripieni (Zucchini and Eggplant Rolls)

Total Time
25mins
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

  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. 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. Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
  4. Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.
Most Helpful

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.

aHardDaysNight May 05, 2011