tagAlt.Savory Ricotta and Zucchini Strudel with Yellow Pepper Cream

Golden Ricotta & Zucchini Strudel with Velvety Yellow Pepper Sauce

A vibrant vegetarian strudel for memorable lunches and dinners, bursting with flavor and stunning color.
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    • ( Scored 5 on 1 reviews )

tania:

I love a good vegetarian dish, and this flavour combo did not disappoint. Once I got the method down for preparing fresh strudel dough, it's made me...

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tagAlt.Savory Ricotta and Zucchini Strudel with Yellow Pepper Cream

Discover a refined vegetarian strudel, ideal for a leisurely weekend lunch or an elevated weekday dinner. This recipe features a crisp, homemade strudel pastry filled with luscious fresh ricotta and tender zucchini, all complemented by an irresistibly silky yellow bell pepper cream. Not only does this cream serve as a perfect foundation for this dish, but it also doubles as a vibrant dip or sauce for other creations.

Vegetarians and cheese aficionados will relish the interplay of sweet, roasted peppers, aromatic basil, and a beautifully golden, flaky crust. Pair this strudel with sautéed spinach or a crisp garden salad for a meal that's both nourishing and bursting with flavor.

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Ingredients

for 6 servings

Yellow Bell Pepper Cream Sauce for Savory Ricotta Strudel

  • Yellow Bell Pepper 1
  • Onion 0.5
  • Potatoes 1
  • Extra-virgin olive oil as needed
  • Salt as needed

Homemade Fresh Strudel Dough

  • All-purpose flour 300 grams
  • Extra-virgin olive oil 0.5 cup
  • Water 1 cup
  • Salt as needed

Ricotta and Zucchini Strudel Filling

  • Ricotta cheese (Sheep's Milk) 500 grams
  • Zucchini 3
  • Basil (Leaves) 8
  • Parmesan cheese (Grated) 100 grams
  • Salt as needed

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Preparation

for 6 servings

Step

1

Of 4

Craft the Strudel Pastry from Scratch

Begin by adding all-purpose flour, a generous splash of extra-virgin olive oil, and a pinch of salt to a medium-sized mixing bowl. Work the ingredients together with your hands until the mixture is cohesive.

Gradually incorporate cold water, a little at a time, kneading after each addition until the dough is smooth and supple—avoid stickiness for best results. The exact amount of water may vary depending on your flour’s absorption rate.

Transfer the dough onto a clean work surface and knead for several minutes, aiming for a soft, elastic consistency. Shape into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to chill.

Step

2

Of 4

Assemble the Savory Ricotta-Zucchini Filling

Thoroughly wash and dry the zucchini. Place fresh ricotta cheese in a fine-mesh sieve and let it drain to remove excess moisture, ensuring a creamy, not watery, filling.

Dice the zucchini into small cubes and toss in a bowl with a drizzle of extra-virgin olive oil and a pinch of salt to enhance their natural sweetness.

Incorporate the drained ricotta, grated Parmigiano Reggiano, more salt to taste, and finely chopped fresh basil leaves. Mix until the ingredients are well combined, checking and adjusting seasoning as needed. Set aside while you prepare the sauce.

Step

3

Of 4

Prepare the Golden Bell Pepper Cream

Peel and finely mince a small onion, setting it aside for later use.

Warm a medium sauté pan over gentle heat and coat the bottom with extra-virgin olive oil. Sauté the chopped onion until translucent and aromatic.

Add a diced potato and continue cooking for a few minutes to build creamy body in the sauce.

Halve and deseed the yellow bell pepper, removing the white membranes to avoid bitterness. Slice thinly and add to the pan.

Pour in a splash of water and season with salt. Cover and simmer slowly over very low heat for around 30 minutes, or until the potato and pepper are completely softened.

Once cooked, transfer the mixture to a blender and purée until the sauce is perfectly smooth and creamy, highlighting the pepper's natural sweetness.

Step

4

Of 4

Shape, Bake, and Present the Strudel

Preheat your oven to 190°C (375°F) to ensure an even, golden bake.

Retrieve the chilled dough from the fridge and discard the wrap. Prepare a baking tray by lining it with parchment paper and lightly brushing it with olive oil.

Dust your working surface generously with flour. Roll the dough out with a rolling pin into a thin, even rectangle.

Spoon the ricotta and zucchini filling along the length of the dough, slightly off-center. Brush the exposed edge with cold water to help seal the roll.

Fold the larger side over the filling, enclosing it tightly to form a log. Trim away any excess dough. Pinch or use a pastry cutter to seal the ends securely.

Gently transfer the strudel onto your prepared baking tray. Bake for at least 30 minutes, or until the strudel achieves a golden-brown hue and is cooked through.

Allow the strudel to cool briefly, then slice thickly for serving.

To plate, spread a generous spoonful of yellow pepper cream on each dish, top with a hot slice of strudel, and finish with fresh basil leaves and a drizzle of olive oil. Serve immediately for the best texture and flavor.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Tuesday 1st of September 2020

Veggie heaven!

I love a good vegetarian dish, and this flavour combo did not disappoint. Once I got the method down for preparing fresh strudel dough, it's made me wonder why I ever bought the pre-made version. A great concept and great way to mix up summer veggies.

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