Classic 70s and 80s Ricotta Roll

 

Classic 70s and 80s Ricotta Roll: A Retro Favorite That Still Shines

There’s something special about recipes from the past — the ones scribbled on yellowed index cards, passed down from mom or nonna, and pulled out of the recipe box for every special occasion. The Classic Ricotta Roll, a beloved dish from the 1970s and 80s, is exactly that kind of treasure.

Equal parts comforting and impressive, this roll was a dinner party darling back in the day — and honestly? It still holds up. With its tender pastry, creamy ricotta filling, and endless potential for savory (or even sweet) variations, this retro favorite is making a well-deserved comeback.

---

What Is a Ricotta Roll?

Think of it as a rolled-up lasagna-meets-pie — but without all the fuss.

The Ricotta Roll is made by spreading a seasoned ricotta cheese mixture over a soft, thin dough (often a basic bread or pastry dough), rolling it up like a jelly roll, and baking until golden. Once sliced, it reveals beautiful spirals of creamy cheese goodness. It’s warm, satisfying, and packed with flavor — perfect as a main dish, side, or even a brunch offering.

In its heyday, this was the kind of dish you'd find at potlucks, after-church luncheons, or set proudly at the center of the Sunday dinner table.

---

Why It’s Still a Hit Today

• ✅ Nostalgic flavor – Feels like something out of a family photo album

• ✅ Simple, familiar ingredients – You probably have most of them on hand

• ✅ Customizable – Add spinach, herbs, meats, or even go sweet with raisins and cinnamon

• ✅ Freezer-friendly – Make ahead and reheat when needed

---

Classic 70s and 80s Ricotta Roll – Recipe

Ingredients:

For the dough (or use store-bought pizza dough):

• 2 cups all-purpose flour

• 1 packet (2 1/4 tsp) active dry yeast

• 2/3 cup warm water

• 1 tbsp olive oil

• 1 tsp sugar

• 1/2 tsp salt

For the filling:

• 2 cups ricotta cheese

• 1/2 cup grated Parmesan or Romano cheese

• 1 egg

• Salt and pepper to taste

• Optional add-ins: chopped spinach, parsley, cooked crumbled sausage, mozzarella, garlic powder, etc.

---

Instructions:

1. Make the dough:
   In a large bowl, dissolve sugar in warm water and sprinkle yeast on top. Let it foam (about 5–10 minutes). Stir in flour, salt, and olive oil. Knead until smooth and elastic. Cover and let rise until doubled (about 1 hour).

2. Mix the filling:
   In a medium bowl, combine ricotta, grated cheese, egg, salt, pepper, and any optional mix-ins. Stir until creamy and well blended.

3. Roll it out:
   On a floured surface, roll the dough into a large rectangle (about 1/4-inch thick).

4. Spread and roll:
   Spread the ricotta mixture evenly over the dough, leaving a small border around the edges. Starting from the long side, roll up the dough like a jelly roll, tucking as you go. Pinch the seams to seal.

5. Bake:
   Transfer the roll to a greased baking sheet, seam-side down. Brush with egg wash or olive oil. Bake at 375°F (190°C) for 30–35 minutes, or until golden brown.

6. Cool & slice:
   Let rest for 10 minutes before slicing into rounds. Serve warm or at room temperature.

---

Serving Suggestions

• Pair with a simple marinara sauce or a fresh green salad

• Slice into bite-sized rounds for a party platter or brunch buffet

• Enjoy cold or reheated — it’s delicious either way!

• Add a drizzle of honey if going the sweet route with cinnamon-ricotta filling

---

Final Thoughts

The Classic 70s and 80s Ricotta Roll is more than just a dish — it’s a little piece of family history, baked into every swirl. It’s simple, comforting, and endlessly adaptable. Whether you're recreating a memory or discovering it for the first time, this roll brings vintage charm and serious flavor to the table.

Make it once, and it’ll feel like home.
Make it again, and it becomes a new tradition.