Home » Rolls of pasta with Buffalo ricotta

Rolls of pasta with Buffalo ricotta

by Ada Parisi
5 min read

Today we prepare together rolls of durum wheat semolina pasta stuffed with buffalo ricotta, smoked ham and seasoned simply with tomato sauce and Parmesan cheese. Let's start making semolina pasta together, so since q you find the VIDEO RECIPE STEP BY STEP on my YouTube channel.

In the video recipe I show you how to prepare the basic dough for semolina pasta, 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, can be prepared 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, which for me is an alternative to classic lasagna with meat sauce o ai cannelloni of ricotta and tomato, 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!



Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


300 grams of fresh semolina pasta 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


Rolls of pasta with Buffalo ricotta, smoked ham and tomatoes

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

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


After the interval of rest, pull the sheets with the pasta machine: I arrive at number 4, because semolina pasta can not and should not be rolled out 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!


MATCHING: 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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Laura 11 December 2019 - 19:32

Thanks , I take your advice !

Ada Parisi 11 December 2019 - 20:05

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

Laura 11 December 2019 - 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!

Ada Parisi 11 December 2019 - 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


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