Are you tired of the usual pasta or the classic mess? Today I would like to offer you a very interesting variant of filled pasta. We will not prepare the classic pie rich in bechamel, nor baked cannelloni! Today's menu includes a very, very particular roll of pasta, which is gently boiled in water and then flavored with a tomato sauce.
Video of the Recipe
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Identity Card of the Recipe
- 125 KCal Calories per serving
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Ingrediants
For pasta
- 100 g of re-milled durum wheat semolina
- 100 g of white flour of type 00
- 120 g (2 medium) of eggs
For the sauce
- q, b, of pepper
- q.s. of salt
- 2 tablespoons of extra virgin olive oil
- 400 g of tomato sauce
- A few basil leaves
For the stuffing
- q.s. of salt
- 250 g of fresh ricotta
- q.s. of pepper
- 1 tablespoon of extra virgin olive oil
- 30 g of grated Parmesan cheese
- 1 clove of garlic
- 350 g of spinach
Materials Needed
- Pastry board
- Bowls
- Casserole for cooking spinach
- Mixer
- Pan to season the spinach
- Casserole for tomato sauce
- Clean tea towel
- Kitchen cord
- Rolling pin
- Spoon or spatula
- Knife
- Chopping board
Preparation
- Prepare the fresh pasta by mixing the white flour, the re-milled semolina and 2 eggs. Leave the dough to rest for an hour, well wrapped in cling film. To watch the recipe for the preparation of fresh homemade pasta, click on THIS VIDEO.
- Meanwhile, prepare the spinach. Leave the spinach to dry in the steamer, then squeeze them from the vegetable liquid and chop finely to form a cream. Season the spinach cream with a clove of garlic, oil, salt and pepper.
The idea tastes good
To speed up the time, you can use frozen spinach. In this case, they can be cooked directly in a pan and seasoned with a drizzle of oil, salt, pepper and garlic.- Pour the chopped spinach into a bowl, add the ricotta and parmesan cheese: mix everything well to mix the ingredients.
- Using a rolling pin, work the fresh dough on a pastry board until it forms a fairly regular rectangle.
- Meanwhile, boil the water in a large saucepan.
- Arrange the sheet of pasta in a clean cloth and distribute the ricotta and spinach cream along the entire surface.
- Gently roll the pastry, trying to bend the ends inwards: this will prevent the filling from coming out during cooking.
- Close the roll like a candy with the help of a kitchen cord. Gently dip the roll of dough into lightly salted water and simmer for about 45 minutes.
- Meanwhile, prepare the accompanying tomato sauce.In a saucepan, pour the tomato puree, add a drizzle of oil, salt and pepper, then let it all flavor for 10-15 minutes. Those who wish can also add a few basil leaves or a clove of garlic.
- When the roll of dough is ready, remove it from the cooking water, let it drain and remove it from the cloth. The roll is ready to be cut into slices.
- Serve the slices of roll as an accompaniment to the tomato sauce. Those who wish can sprinkle with a little grated parmesan.
Alice's comment - PersonalCooker
An undoubtedly alternative first course, which you can also prepare in time and reheat at the moment. If you are not fond of tomatoes, you can also brown your slices of pasta roll in the oven, adding béchamel and parmesan cheese.Nutritional values and Health Comment on the recipe
The Rotolo Ricotta and Spinach is a particularly low-calorie first course of stuffed egg pasta. It provides moderate amounts of lipids and some proteins with a good amino acid pool; complex carbohydrates prevail. Cholesterol is present but not excessive; fibers are not particularly The average portion of Ricotta and Spinach Stuffed Pasta Roll is about 200g (250kcal).
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