Home » Rolls of pasta with Buffalo ricotta

Rolls of pasta with Buffalo ricotta

by Ada Parisi
8956 views 5 min read

Oggi prepariamo insieme dei rotolini di pasta di semola di grano duro farciti con ricotta di bufala, smoked ham and seasoned simply with tomato sauce and Parmesan cheese. Iniziamo a fare insieme la pasta di semola, così visto che q trovate la VIDEO RECIPE STEP BY STEP on my YouTube channel.

Nella video ricetta vi faccio vedere come si prepara l’impasto base per la pasta di semola, 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, si possono preparare 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, che per me è una alternativa alle classiche lasagne al ragù o ai cannelloni di ricotta e pomodoro, 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

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

Ingredients

300 grams of pasta fresca di semola o sfoglie per 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

Procedure

Rolls of pasta with Buffalo ricotta, smoked ham and tomatoes

Prepare the pasta according to This recipe con le stesse dosi e fare riposare l'impasto in frigorifero per almeno 30 minuti, wrapped in plastic wrap.

Mettere in una ciotola la ricotta e l'uovo intero e lavorarli con la frusta o con una forchetta fino a ottenere un impasto morbido. 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, perché la pasta di semola non si può e non si deve stendere sottile come la pasta all'uovo. 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, cuocendola semplicemente con un po' di olio extravergine, salt and, If you like, a bay leaf.

Ricoprire il fondo della teglia con un po' di salsa di pomodoro, 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!

Note

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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

 

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4 comments

Laura 11 December 2019 - 19:32

Thanks , I take your advice !

Reply
Ada Parisi 11 December 2019 - 20:05

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

Reply
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!

Reply
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

Reply

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