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Gluten-free spinach & ricotta roulade

Jamie Oliver
  • minutes
  • Serves 6

INGREDIENTS

300 g

Baby spinach

1 kg

Butternut squash

1

Chilli, fresh red

1 pinch

Chilli flakes

2 cloves

Garlic

1

Lemon

6

Eggs, large free-range

1 tsp

Fennel seeds

60 g

Gluten-free plain flour

1

Nutmeg, whole

1

Olive oil

60 g

Almonds, whole

100 g

Crumbly goat's cheese

80 g

Parmesan cheese

150 g

Ricotta cheese