Asparagus, artichoke and ricotta roulade – Food & Home Magazine
Asparagus, artichoke and ricotta roulade is deliciously light and flavourful. Full of wholesome veggies and creamy cheese, it's the perfect lunch dish.
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Cooking tools:
- Baking sheet
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- Whisk
- Mixing bowl
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- Measuring spoon
- Offset spatula
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- Chef's knife
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- Serving platter
- Bread knife
- Kitchen scale
Ingredients
- <h3>Roulade</h3>
- 50g butter
- 60g (½ cup) cake flour
- 250ml (1 cup) milk
- 5ml (1 tsp) Dijon mustard
- 5ml (1 tsp) wholegrain mustard
- salt
- freshly ground black pepper
- 4 eggs
- 100g ricotta cheese
- <h3>Filling</h3>
- 300g chive-flavoured cream cheese, at room temperature
- 15ml (1 tbsp) creamed horseradish
- 2,5ml (½ tsp) Dijon mustard
- 300g asparagus tips, blanched
- 200g marinated artichokes, chopped
- 150g ricotta cheese
- 30g fresh rocket leaves
- fresh basil, to garnish
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