Mary Berry’s Roasted Pepper and Ricotta Rolls are a light yet flavorful vegetarian appetizer or side dish that combines the sweetness of roasted red peppers with the creamy tang of ricotta cheese, all wrapped into elegant little bundles. This dish is a celebration of contrasting textures and bright, sunny flavors. It’s simple, rustic, yet sophisticated.
The roasted peppers act as the casing-think of them like edible, colorful wraps-while the filling is a luscious, herby ricotta mix that may include basil, lemon zest, garlic, and Parmesan. The rolls are often chilled or served at room temperature, making them a fantastic make-ahead option.
What makes this dish unmistakably Mary Berry is her signature balance: clean, bold flavors with a homey, approachable feel. This recipe showcases her love for fresh ingredients and straightforward techniques that result in truly elegant food.
Mary Berry’s Roasted Pepper And Ricotta Rolls Recipe
Ingredients Needed
Here’s everything you’ll need to create Mary Berry’s roasted pepper and ricotta rolls. Most of the ingredients are readily available, and the freshness is key.
For The Rolls
- 4 large red bell peppers – Sweet and ideal for roasting; you can also use yellow or orange for a colorful twist.
- 250g ricotta cheese – This is your creamy, slightly tangy base.
- 50g Parmesan cheese, finely grated – Adds a nutty sharpness.
- Zest of 1 lemon – For brightness and a hint of zing.
- 1 small garlic clove, crushed – Just enough to bring in a savory undertone.
- A small handful of fresh basil leaves, finely chopped – Brings a fragrant, herbaceous quality.
- Salt and black pepper, to taste
- Olive oil, for drizzling
- Fresh rocket leaves or watercress, to serve (optional, but great for plating)
Equipment Needed
You really don’t need any fancy kitchen gear here, which is part of the charm of this recipe. Still, having the right tools helps everything go smoothly:
- Baking tray or sheet
- Tongs or kitchen tweezers (for turning peppers)
- Mixing bowl
- Fine grater (for lemon zest and Parmesan)
- Garlic crusher or microplane
- Small spoon or spatula (for filling)
- Sharp knife and cutting board
- Cling film or parchment paper (if chilling the rolls)
- Serving platter or plate for presentation
Instructions To Make Mary Berry’s Roasted Pepper And Ricotta Rolls
Now, the fun part-putting it all together. Follow these step-by-step instructions, and you’ll have a tray of stunning little rolls that will impress any guest.
Step 1: Roast The Peppers
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
- Place the whole red peppers on a baking tray and roast them for 25-30 minutes, turning once or twice until the skins are blistered and slightly blackened.
- Once roasted, place the peppers in a bowl and cover it tightly with cling film. Let them steam for 10-15 minutes-this makes the skins easier to peel.
- Peel off the skins, remove the seeds, and carefully slice each pepper into wide strips. Try to keep them as intact as possible-they’ll be your “wrappers”.
Step 2: Make The Ricotta Filling
- In a mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, crushed garlic, chopped basil, and a pinch of salt and pepper. Stir until everything is well blended and creamy.
Step 3: Assemble The Rolls
- Lay the pepper strips flat on a clean surface.
- Spoon a small amount (about a tablespoon) of the ricotta mixture onto one end of each strip, then gently roll it up.
- If your strips are too short, you can overlap two pieces to create a larger one-it’s okay if they look rustic!
- Arrange the rolls seam-side down on a serving platter.
Step 4: Finishing Touches
- Drizzle the rolls with a little good-quality olive oil.
- Optionally, garnish with a few fresh basil leaves, a grinding of black pepper, and serve them on a bed of rocket or watercress for a bit of contrast and bite.
These are lovely served slightly chilled or at room temperature, making them perfect for preparing ahead of time.
Tips And Tricks
You know Mary Berry always keeps her kitchen hacks close to the heart, so here are some essential tips to make sure your dish turns out perfectly:
- Choose quality ricotta – Go for a fresh, creamy version. If your ricotta seems too wet, drain it in a fine mesh sieve or cheesecloth for 15-20 minutes before mixing.
- Use a vegetable peeler for lemon zest – Then finely chop it if you don’t have a microplane.
- Don’t skip the steaming step after roasting the peppers – It’s the secret to easy peeling!
- Want a smoky depth? – Try grilling the peppers over an open flame instead of roasting.
- Make ahead – These rolls keep well in the fridge for a day. Just cover them tightly with cling film.
- Need more bite? – Add a few toasted pine nuts to the filling for crunch or a hint of chili for spice.
Mary Berry’s Roasted Pepper and Ricotta Rolls are a masterclass in simplicity meeting sophistication. They look impressive, taste fresh and vibrant, and cater to vegetarians without feeling like a compromise. Whether you’re serving them as part of a summer buffet, a dinner party starter, or a pretty picnic basket addition, these rolls are bound to earn compliments.
They’re not just a recipe-they’re a celebration of seasonal ingredients and Mary Berry’s signature style: unfussy yet elegant, hearty yet refined. Once you make these, they just might become a staple in your entertaining repertoire.
Easy Recipe Variations For Mary Berry’s Roasted Pepper And Ricotta Rolls
Mary Berry’s original recipe for Roasted Pepper and Ricotta Rolls is a beautiful balance of smoky, creamy, and herby. It typically involves sweet, roasted bell peppers wrapped around a luxurious ricotta and herb filling-light, refreshing, and utterly satisfying. But one of the beauties of this dish is how easily it lends itself to customization. Here are some inventive and delectable variations to explore:
1. Add A Mediterranean Flair With Feta And Olives
Substitute half (or all) of the ricotta with crumbled feta cheese. The briny tang of feta plays wonderfully with the sweetness of the roasted peppers. Add a few chopped Kalamata olives into the mix for extra depth, and perhaps a sprinkle of chopped fresh oregano for that unmistakable Greek touch.
2. Go Nutty With Toasted Pine Nuts
To add a subtle crunch and a deeper flavor, toss a handful of lightly toasted pine nuts into the ricotta filling. These nuts give a gentle buttery undertone that elevates the dish without overpowering the main ingredients.
3. Spice It Up With Harissa Or Red Pepper Flakes
If you like a bit of heat, mix in a teaspoon of harissa paste or a pinch of red pepper flakes into the ricotta. This variation brings a North African twist, adding warmth and depth to the otherwise mellow filling.
4. Introduce Greens For Earthiness
For a boost of nutrition and a lovely earthy note, finely chop some spinach, basil, or rocket (arugula) and fold it into the ricotta. Wilted kale or Swiss chard also works well, especially when sautéed lightly with garlic before mixing.
5. Make It Meaty
Although the original is vegetarian, you can introduce some savory umami by adding small bits of finely chopped cooked pancetta, prosciutto, or even smoked salmon. These meaty additions give the rolls a luxurious, indulgent twist-perfect for a special occasion.
6. Vegan Swap
For a dairy-free version, use a vegan ricotta alternative made from blended tofu or cashews. Nutritional yeast and a splash of lemon juice can mimic the tang of dairy. Also, make sure to roast your own peppers from fresh rather than using jarred varieties, which may contain preservatives.
Storing Leftovers
If you happen to have any of these delightful rolls left over (a rare occurrence!), storing them properly will keep their flavors and textures intact.
Short-Term Storage
Place the leftover rolls in an airtight container and refrigerate them. They’ll stay fresh for up to 3 days. To maintain their texture, line the container with a paper towel to absorb any moisture, especially if the ricotta has a high water content.
Reheating Tips
For best results, reheat the rolls in a moderately hot oven (about 160°C/320°F) for 10-12 minutes. Avoid microwaving if possible, as it can make the peppers soggy and the ricotta rubbery. If you must use a microwave, reheat in short bursts and cover loosely to prevent drying out.
Freezing Notes
Freezing isn’t ideal due to the high moisture content of ricotta and roasted peppers, which can lead to a watery texture upon thawing. However, if you must freeze them, wrap each roll individually in cling film, then place in a freezer-safe bag. Defrost in the fridge overnight and reheat in the oven.
What To Eat With Mary Berry’s Roasted Pepper And Ricotta Rolls?
These rolls are so versatile that they can play the role of appetizer, light lunch, or part of a grand feast. Here’s how to round out your meal:
1. Crisp Fresh Salad
Pair the rolls with a vibrant salad of rocket, cherry tomatoes, shaved fennel, and a lemon vinaigrette. The peppery and citrusy notes will cut through the creaminess of the ricotta beautifully.
2. Warm Couscous Or Quinoa
Serve alongside a bowl of herby couscous or nutty quinoa. Add chopped herbs, lemon zest, and a handful of raisins or cranberries for a Moroccan-inspired touch.
3. Rustic Bread Or Pita
Crusty artisan bread or warm pita can be used to mop up any creamy filling or juices from the roasted peppers. You could also serve the rolls inside a wrap for a portable meal.
4. Antipasto Platter
Turn it into a Mediterranean feast by serving with marinated artichokes, olives, sun-dried tomatoes, and a few slices of cured meats. This is an ideal option for dinner parties or elegant lunches.
5. A Light Soup
A chilled gazpacho or a warm tomato and basil soup makes a comforting pairing. The acidity from the tomatoes balances the richness of the filling, while the warmth of the soup contrasts nicely with the cool or room-temp rolls.
Conclusion
Mary Berry’s Roasted Pepper and Ricotta Rolls are a true gem-visually appealing, nutritious, and bursting with flavor. Whether you’re preparing them as a dainty starter for a dinner party, a centerpiece for a light lunch, or a side dish in a larger spread, they never fail to impress.
With just a few tweaks, you can personalize this dish to suit your taste buds or dietary needs-from adding robust Mediterranean ingredients to exploring vegan-friendly options. And when served with thoughtfully chosen accompaniments, they transform into a well-rounded, satisfying meal.
So go ahead-experiment, savor, and most of all, enjoy the process. These rolls are proof that simple ingredients, when handled with care and creativity, can create something truly extraordinary.
FAQs
What Ingredients Do I Need To Make Mary Berry’s Roasted Pepper And Ricotta Rolls?
To make Mary Berry’s roasted pepper and ricotta rolls, you will need the following ingredients: fresh red peppers, ricotta cheese, puff pastry, olive oil, garlic, fresh herbs like basil or parsley, and a pinch of salt and pepper. You will also need an egg to brush the pastry for a golden finish.
Can I Substitute The Ricotta Cheese In Mary Berry’s Roasted Pepper And Ricotta Rolls?
Yes, you can substitute ricotta cheese in this recipe if needed. Some common alternatives include cream cheese, mascarpone, or even cottage cheese for a lighter option. Just ensure the substitute is smooth and has a similar creamy texture to maintain the consistency of the filling.
How Do I Ensure The Puff Pastry Stays Crisp When Making Mary Berry’s Roasted Pepper And Ricotta Rolls?
To ensure the puff pastry stays crisp, make sure to bake the rolls on a preheated baking sheet in a hot oven (around 200°C or 400°F). You can also brush the pastry with an egg wash to help it become golden and crisp. Avoid overfilling the rolls with the ricotta mixture, as too much moisture can make the pastry soggy.
