Dinner

Ricotta and Spinach Veal Rolls is for Dinner.

Ricotta and Spinach Veal Rolls takes 15 minutes to prepare.

Ricotta and Spinach Veal Rolls takes 15 minutes to cook.

Ricotta and Spinach Veal Rolls makes 2 servings.

The ingredients for Ricotta and Spinach Veal Rolls are:

4 x 70g veal schnitzels
100g low fat ricotta
Freshly ground black Pepper
50g baby spinach leaves
2 teaspoons olive oil
1 garlic clove, crushed
185 (3/4 cup) canned no-added salt chopped tomatoes
1/4 cup small fresh basil leaves
100g broccolini, steamed to serve
6 Baby carrots, peeled or scrubbed, steamed to serve

Here is how you make Ricotta and Spinach Veal Rolls:

1. Preheat oven to 160'c. Line a baking tray with baking paper.2. Lay the veal pieces flat on a work surface. Spread the ricotta evenly over each veal piece. Season with pepper. Top each with spinach leaves. Roll up the veal pieces and secure with tooth picks.3. Heat 1 teaspoon of the oil in a large non-stick frying pan on med - high. Add the veal rolls and cook, turning occasionally for 3-4 minutes or until lightly browned. Transfer veal rolls to the tray and cook in the oven for 8 minutes or until cooked through.4. Meanwhile, heat the remaining oil in a small saucepan on medium. Add the garlic and cook, stirring for 30 seconds. Add the tomato and cook for 3-4 minutes r until heated through. Remove pan from heat and stir in the basil.5. Divide the veal olls between plates. Spoon the tomato sauce over the veal rolls to serve. Accompany with the steamed broccolini & carrots. EnjoyNumber of Servings: 2Recipe submitted by SparkPeople user MIMME65.

The nutritional information for Ricotta and Spinach Veal Rolls is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 395.9

• Total Fat: 11.7 g
• Cholesterol: 167.0 mg
• Sodium: 221.0 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.3 g
• Protein: 55.2 g

The dietary needs meet for Ricotta and Spinach Veal Rolls is Low Fat