Spinach and Ricotta Pasta Rolls
Ingredients
- Ingredients
- 4 Lasagne noodle
- 100 grams Spinach
- 1 Bell pepper
- 1 bunch scallions
- 1 garlic clove
- 150 grams Ricotta cheese
- 1 egg yolk
- 50 grams Parmesan
- 1 Tomato
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Cook lasagna noodles in a pot of boiling salted water for 5 minutes, remove and drain on a kitchen towel. Rinse spinach and cook, dripping wet, in a large covered saucepan over medium heat for 2 minutes. Remove from the saucepan and drain. Rinse bell pepper, cut in half, remove seeds and ribs and chop finely. Rinse scallions, trim and chop.
Peel garlic and chop finely. Mix spinach in a bowl with bell pepper, scallions, garlic, ricotta, egg yolk and Parmesan and season with salt and pepper. Spread spinach mixture on pasta, roll and place in an ovenproof dish. Rinse tomatoes, finely chop and puree in a blender with olive oil and salt. Pour tomato mixture over pasta. Place in the oven at 160°C (approximately 350°F) for about 30 minutes until golden brown. Serve immediately.
