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Spinach and Ricotta roll with Mushroom sauce
Ingredients
600gr fresh spinach (stalks removed)
100gr Ricotta cheese
4 eggs
½ tsp freshly grated nutmeg
250gr brown mushrooms
1tbsp butter
1 onion (finely chopped)
1tbsp flour
1 cup vegetable stock
2 tbsp freshly chopped parsley
salt and pepper

Method
Make a paper case by lining a small flat oven dish or Swiss roll tin (30x25cm) with baking paper, folding the edges of the paper to make a 6cm side all around.

Wash spinach, plunge into boiling water cook briefly until it collapses. Then drain well.

Place in bowl and stir in cheese.
Separate the egg whites and add the yolks to the mixture with the nutmeg and a little salt and pepper to taste.

Beat egg whites until stiff and gently fold into the spinach mixture.
Spread the mixture evenly into the paper case and cook at 200 degrees for about twenty minutes (or until the mixture sets and starts to come away from the edges).

Meanwhile make the filling: Wipe and neatly slice mushrooms.
Melt butter in small fry pan and gently cook the onions until brown.
Add mushrooms and cook for two minutes.
Then add flour and stir well until it is absorbed.
Tip in stock and parsley and cook until the mixture thickens and comes to a simmer – stir continuously.

Turn the warm spinach roll out onto another sheet of baking paper.
Spread the mushroom mixture over the spinach and roll up while still warm.
Place on a serving platter and cut into 6 – 8 slices.
Serve with Riesling