Beef rolls with herbs and ricotta, super simple and tasty, cooked in a pan… they’re ready in minutes, tender and flavorful, perfect for dinner! Thanks to the moisture of the filling, the meat will remain soft and juicy, making the rolls very appetizing. I used thinly sliced beef, but if you prefer, you can use veal or another type of meat. For the filling, various types of greens work well: Swiss chard, chicory, wild herbs, or even spinach… depending on what you have available. Try this recipe, it’s very easy but truly delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stove
- Seasonality: All Seasons
- Energy 471.93 (Kcal)
- Carbohydrates 5.35 (g) of which sugars 2.37 (g)
- Proteins 25.34 (g)
- Fat 38.93 (g) of which saturated 17.28 (g)of which unsaturated 15.93 (g)
- Fibers 1.04 (g)
- Sodium 272.18 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz thinly sliced beef (thinly sliced)
- 3.5 oz ricotta
- 4 oz Swiss chard (or mixed greens, cooked and squeezed)
- semolina flour (or all-purpose flour)
- 1 clove garlic
- 1/4 cup white wine (or light beer)
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Pan
- Cutting board
- Meat mallet
- Kitchen twine
- Bowl
Preparation
Chop the greens (previously boiled and squeezed) with a knife, put them in a pan with a drizzle of oil, a clove of garlic, and a pinch of salt.
Cook for a few minutes over medium heat, just to flavor and dry them from excess liquid. Once done, transfer them to a bowl and let them cool.
Add the ricotta, season with salt and pepper, and mix. If desired, you can add half a tablespoon of grated Parmesan.
Place the beef slices on a cutting board and gently pound them.
Spread a little of the ricotta and greens mixture (1) on each slice, then roll up the meat.
Tie the obtained rolls with kitchen twine, or secure them with toothpicks.
Pass the rolls in semolina, or in flour (2).
Heat a pan with a drizzle of oil and a small piece of butter. Arrange the rolls in it and brown them, turning a couple of times (3).
Deglaze with wine (or beer), lightly salt, and lower the flame.
Cover with a lid and let the rolls cook for 10-12 minutes, depending on the thickness of the meat. If the sauce dries too much, you can add a little hot water or broth.
Beef rolls with herbs and ricotta are ready, transfer them to a platter and drizzle with their sauce… enjoy your meal!
Tips and Notes
You can use Swiss chard, chicory, mixed greens, or spinach.
You can use cow’s milk ricotta, sheep’s ricotta, or mixed ricotta.
Instead of beef, you can use veal slices, pork loin, or turkey, as long as they are thinly sliced. Adjust cooking times based on the type of meat you have chosen.
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