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Rolls of pasta with Buffalo ricotta

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, as well as this recipe found on my YouTube Channel version VIDEO STEP BY STEP. In the video recipe I show you how to prepare the basic dough for pasta semolina, the most common use in Sicily, but I would say in all of southern Italy. With this mixture with which we make sheets in Sicily, 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. 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 the stuffed rolls of durum wheat semolina pasta with buffalo ricotta cheese and smoked ham you like them. If you love pasta al forno, cannelloni or pies that are, dates also a look at all my OF RECIPES LASAGNE. Have a good day!

 

ROLLS OF SEMOLINA PASTA WITH BUFFALO CHEESE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams of fresh pasta semolina or sheets for lasagna
  • 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

PROCEEDINGS

Rolls of pasta with Buffalo ricotta, smoked ham and tomatoes

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.

Rolls of pasta with Buffalo ricotta

 

Rolls of pasta with Buffalo ricotta

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4 comments

Laura 11 December 2019 at 19:32

Thanks , I take your advice !

Reply
Ada Parisi 11 December 2019 at 20:05

Then I look to know how it went! A warm greeting, ADA

Reply
Laura 11 December 2019 at 05:20

Hi Ada I would cook these "rolls" for Christmas dinner. Not having much time to think that I could replace the semolina pasta with boiled paccheri al dente and then filled with curd cheese and ham?
The Prague ham is ok? Thank you for your wonderful blog!

Reply
Ada Parisi 11 December 2019 at 11:07

Hello Laura, certainly, you can use the paccheri but I advise even the conchiglioni that are easier to fill. The Prague ham is perfect. Best wishes and happy holidays

Reply

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