Stuffed Pasta Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 31.53 g | (32 %) | ||
| Fat | 20.81 g | (18 %) | ||
| Carbohydrates | 93.92 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.82 g | (19 %) |
| Vitamin A | 361.78 mg | (45,223 %) | ||
| Vitamin D | 1.93 μg | (10 %) | ||
| Vitamin E | 5.31 mg | (44 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.76 mg | (69 %) | ||
| Niacin | 6.46 mg | (54 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 108.13 μg | (36 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 3.13 μg | (7 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 73.95 mg | (78 %) | ||
| Potassium | 1,036.05 mg | (26 %) | ||
| Calcium | 310.25 mg | (31 %) | ||
| Magnesium | 55.54 mg | (19 %) | ||
| Iron | 5.41 mg | (36 %) | ||
| Iodine | 53.39 μg | (27 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 8.76 g | |||
| Cholesterol | 198.63 mg |
Ingredients
- For the pasta dough
- 400 grams Pastry flour
- 4 eggs
- 1 tsp salt
- 1 Tbsp olive oil
- For the filling
- 1 Zucchini
- 1 Eggplant
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 2 garlic cloves
- 2 sprigs thyme
- 5 Sage
- 1 sprig rosemary
- 350 grams Ricotta cheese
- 2 handfuls chopped parsley
- salt
- freshly ground peppers
- 50 grams sun-dried Tomatoes (in oil)
Preparation steps
For the pasta dough: Place the flour in a mound on a clean work surface, make a well in the center, add the beaten eggs, salt and olive oil to the well and mix until combined. Knead thoroughly, shape into a ball, wrap in plastic wrap and let rest for about 30 minutes.
For the filling: Rinse the vegetables. Trim the zucchini and eggplant and thinly slice lengthwise. Peel the peppers with a vegetable peeler, cut in half, remove the stem and seeds and cut into wide strips. Peel the garlic and mince. Rinse the herbs, shake dry, pluck the leaves and chop finely. Mix with the garlic and tomato oil and season with salt and pepper. Add the prepared vegetables and toss to combine. Let stand for about 20 minutes to marinate then grill in an aluminum pan for about 10 minutes.
Mix the ricotta and parsley together until smooth and season with salt and pepper.
Divide the pasta into 2 portions and roll out on a floured work surface. Spread the ricotta filling over the dough, arrange the grilled vegetables and sun-dried over the ricotta and roll up. Tightly wrap the rolls in oiled plastic wrap and then aluminum foil. Bring a large pot of salted water to a boil and simmer the pasta for about 30 minutes.
Drain the pasta rolls, unwrap and cut into slices. Arrange on serving plates to serve.
