Pasta Roll with Ricotta Filling on Tarragon Sauce
Ingredients
- Ingredients
- 1 bunch Tarragon
- 300 grams Ricotta cheese
- 6 Tbsps freshly grated Parmesan
- 1 egg
- 150 milliliters olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 50 grams Pine nuts
- 8 Lasagne noodle
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse tarragon, shake dry, pluck leaves from branches and finely chop 1 tablespoon. In a bowl, mix together ricotta, 2 tablespoons Parmesan, egg and 2 tablespoons olive oil. Season with salt, pepper and nutmeg.
For the pesto mix remaining tarragon in a bowl with pine nuts and 2 tablespoons Parmesan and season with salt and pepper. Puree with an immersion blender. Gradually incorporate oil until a thick pesto is formed that coats a spoon.
Cook lasagna noodles in salted water until al dente, rinse, drain and thinly coat with ricotta mixture. Roll and lay in an oiled baking dish. Sprinkle with remaining Parmesan and drizzle with a little olive oil. Bake in the preheated oven about 10-15 minutes until golden brown. To serve, decorate a plate with pesto and place pasta on top.
