How to prepare semolina pasta rolls stuffed with ricotta and ham and baked in the oven at home: a delicious first course for the holidays

Today we prepare some together rolls of durum wheat semolina pasta filled with buffalo ricotta, smoked ham, seasoned with tomato sauce and Parmigiano Reggiano and baked in the oven. The recipe of one stuffed baked pasta different from the usual and perfect for parties or Sunday lunches. Let's start making semolina pasta together, so since q you find the STEP BY STEP VIDEO RECIPE on my YouTube channel.

In the RECIPE VIDEO I'll 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 full, Macaroni, Pappardelle, orecchiette and ravioli. I decided to make small rolls (see how to always retrieve them in video recipe) stuffed with buffalo ricotta, but also that of sheep's fine, and ham type Prague.

Simple baked pasta recipes

With this riot of flavors, which for me is an alternative to CLASSIC LASAGNE WITH RAGU’ you have it CANNELLONI WITH RICOTTA AND TOMATO, the dressing must be simple. And then the green light for a tomato sauce and a crunchy crust of Parmigiano Reggiano. If you love pasta al forno, you should also try the PASTA PIE WITH BROCCOLETTI AND BACON, Super Creamy. Or the very good ones AUTUMN LASAGNE WITH PUMPKIN AND SAUSAGE.

If you don't feel like doing it semolina pasta in house, you can use the egg sheets for ready-made lasagna. In any case, I hope that i rolls of durum wheat semolina pasta stuffed with buffalo ricotta 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: 40 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

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

nutmeg

a whole egg

750 milliliters of tomato puree

extra virgin olive oil

a bay leaf

250 grams of shredded PDO Parmigiano Reggiano

Procedure

 

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 cling film.

Put the ricotta and whole egg in a bowl and work them with the whisk or with a fork until a soft dough is obtained. 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 cannot be and should not be 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, simply cooking it with a little extra virgin olive oil, salt and, if you like it, 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!

Note

Combination: A Sicilian beer for this tasty recipe. The brewery Tari, of 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.