Drive away with green broad beans and ricotta
178 recipes
Roll of stuffed egg pasta
ingredients
servings
10
Durum wheat flour
500 oz
Eggs
2 unit
Salt
to taste
Water
200 fl oz
Spinach
1 oz
Ricotta cheese
400 oz
Pork sausage
200 oz
Tomato pulp
400 oz
Grated cheese
80 oz
Extra virgin olive oil
to taste
White sugar
to taste
Basil
1 leaf
Butter
20 oz
Black pepper
to taste
Nutmeg
to taste
Garlic
2 wedges
Semiskimmed milk
400 fl oz
Butter
30 oz
Type 00 wheat flour
30 oz
first courses from Italy - Sicilia
Roll of stuffed egg pasta
Roll of stuffed egg pasta
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A real delicacy. Egg pasta kneaded and filled.
preparation
step 1
Spinach: Eliminate only the final part and rinse them Put them in a pan, with a trickle of water leaving them to wither
step 2
Brown them with a garlic clove A knob of butter (about 20 g)
step 3
Season with a pinch of salt. A pinch of black pepper and nutmeg
step 4
Mix the cheese (about 30 g). Cook for another 2 minutes and remove from the heat, to cool.
step 5
For the tomato: Prepare it with the ingredients already inserted (1 clove of garlic, a pinch of salt, 1/2 teaspoon of sugar, 1 basil leaf, 1 tablespoon of extra virgin olive oil)
step 6
Pasta: Warm the water Place the flour in a bowl on a work surface
step 7
Put the eggs in the center with a pinch of salt. Allow the eggs to absorb the flour
step 8
Manually add the water, and get a smooth and homogeneous mixture Cover it with a cloth and let it rest for about 20 minutes
step 9
In bowl Combine: Spinach, Sausage, Ricotta Add a little oil and mix
step 10
Preparation of the roll: Flour the pastry board Place the dough on it, and stir it out flourishing it gradually
step 11
Obtaining a wide and thin sheet of about 2 mm. On the pastry, spread the mixture. Sprinkle a little oil and 30 g. of grated cheese
step 12
Roll the dough on itself The roll obtained, divide it into two
step 13
The two rolls obtained, roll them in turn into sheets of parchment paper or teacups. Finished to roll them up, close them with caramel
step 14
Cooking in the pot:
step 15
The two rolls, put them in the pot, cover them with water. From the first boil cook for 12 minutes. Drain them and let them cool.
step 16
The bechamel:
step 17
In a saucepan, put the milk to boil with A pinch of salt A mince of black pepper A ground nutmeg
step 18
In another pan, Melt the butter (30 g.) Add the flour (30 g.) Boil the boiled milk stir vigorously for a few minutes
step 19
Baking in oven: Preheat it to 180 °
step 20
Cut the rolls into slices In a baking dish, on the base, spread 1/3 of béchamel Place on top, the slices of the rolls
step 21
The remaining béchamel sauce, mix it with the tomato. Pour the sauce over the slices
step 22
Complete, covering the sauce with 20 g. of grated cheese left to cook for 20 minutes
step 23
At the table: Serve hot and serve
step 24
All photos can be found on my blog. County Recipes
