This format—roast, stuff, roll, roast—is very adaptable and forgiving. Here, the ricotta filling is mixed with sautéed chard and lemon zest, but I’ve had success using leftover fresh corn polenta, chopped up roasted red peppers, and cubes of mozzarella, which makes me think the possibilities are endless. Friends, let’s think, what else will involtini? 4.9 from 14 reviews Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that’s more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.
