Rolls of pasta with Buffalo ricotta, smoked ham and tomatoes

Good morning! Today we prepare together rolls of durum wheat pasta stuffed with ricotta, smoked ham and seasoned simply with tomato sauce and Parmesan cheese. We start to make together the dough, so since this recipe found here also in version video explained step by step, I'll show you how to make the basic pasta dough with semolina, the most common use in Sicily, but I would say in all of southern Italy. With this mixture with which we make some sheets, as those for lasagna, You can prepare busiati, Macaroni, Pappardelle, orecchiette and ravioli. I decided to make small rolls (see how to always retrieve them in video recipe) stuffed with ricotta, but also that of sheep's fine, and ham type Prague. With this riot of flavors, that to me is an alternative to the classic lasagne or cannelloni, the dressing must be simple, and then the green light to a tomato sauce and crispy Parmesan crust. I made this recipe, that to me is an alternative to classic Lasagna or cannelloni, with products of Terrarata-Sicilian flavours, a great site to shop online for Sicilian products: in particular, for the sheets I used a wheat russello organic stone ground andextra virgin olive oil, blend of two excellent cultivars (biancolilla and cerasuola). I invite you to look around on the site of Terrarata in anticipation of edible gifts’ for Christmas or new year: are carefully selected products, many of them use it myself, and almost all of them are of small producers who have difficulty carrying out food and gastronomic traditions of Sicily. If you don't feel like making homemade semolina pasta, You can use the egg for lasagne sheets ready, but of course the flavor will change very. In any case, I hope this recipe you like. Have a good day!

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Ingredients for 4 people:

  • 300 grams of fresh semolina pasta (prepared by following the directions here) or fresh egg for lasagne sheets
  • 500 grams of ricotta di bufala (or sheep if you prefer)
  • 200 grams of smoked ham
  • salt and pepper, to taste
  • nutmeg, to taste
  • a whole egg
  • 750 ml of tomato puree
  • extra virgin olive oil, to taste
  • a bay leaf
  • 250 grams of shredded PDO Parmigiano Reggiano

 

Prepare the pasta according to This recipe with the same doses and make the dough in the refrigerator for at least 30 minutes, wrapped in plastic wrap.

Place in a bowl the ricotta and the whole egg and work them with a whisk or a fork until a soft dough. Add salt, papá, nutmeg and grated Parmesan cheese.

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After the interval of rest, pull the sheets with the pasta machine: I arrive at number 4, because the pasta you can't and you shouldn't spread as thin as egg pasta. Distribute the cream cheese on puff, then add the ham and roll up the sheets from the short side, creating rolls. Cut each roll in half, so you get 3-4 cm high rosettes (must stand in the Tin).

Prepare the tomato sauce, cooking it simply with a little’ extra virgin olive oil, salt and, If you like, a bay leaf.

Cover the bottom of the pan with a little’ tomato sauce, then arrange, Standing, rolls of stuffed pasta. Distribute the dough abundant tomato sauce and then cover it with plenty of grated Parmesan cheese.

Bake in a preheated oven, at 180 degrees, for 20 minutes. Serve immediately, Enjoy your meal!

 

THE PAIRING: A Sicilian beer for this tasty recipe. The brewery Tari, di Modica, We offer this “Tari Bronze“, Amber, produced in English style Pale Ale, with a foam very fragrant reminiscent floral notes, fresh and interesting balance between sweet and bitter notes of hops.

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