Reviews Add Rating & Review
Back to Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette All Reviews for Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 8
Ingredients Ingredient Checklist 3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons 1/4 cup plus 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons minced shallot 2 tablespoons seasoned rice vinegar 2 tablespoons finely chopped toasted blanched hazelnuts 1 1/2 cups fresh ricotta 2 tablespoons thinly sliced fresh basil leaves 1/2 teaspoon finely chopped fresh marjoram leaves 1 tablespoon finely chopped fresh dill 1/4 cup finely grated Pecorino Romano (1 ounce) 1 1/2 teaspoons finely grated lemon zest (from 2 lemons) 1 bunch small-leaved arugula
Gallery Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 8
Gallery
Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 40 mins total: 1 hr 20 mins
Servings: 8
prep: 40 mins
total: 1 hr 20 mins
prep:
40 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
- 3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons 1/4 cup plus 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons minced shallot 2 tablespoons seasoned rice vinegar 2 tablespoons finely chopped toasted blanched hazelnuts 1 1/2 cups fresh ricotta 2 tablespoons thinly sliced fresh basil leaves 1/2 teaspoon finely chopped fresh marjoram leaves 1 tablespoon finely chopped fresh dill 1/4 cup finely grated Pecorino Romano (1 ounce) 1 1/2 teaspoons finely grated lemon zest (from 2 lemons) 1 bunch small-leaved arugula
Directions
Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
