Spinach andpasta rolls
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- a littleoil
- 600 gfrozen leaf spinach
- 250 gricotta
- 40 ggrated Parmesan
- 1garlic clove
- ½ tbspolive oil
- ¼ tspnutmeg
- ½ tspsalt
- a littlepepper
- 2rolls of pasta dough
- 2 dlvegetable bouillon
- 1 dlsingle cream for sauces
- 100 gfrozen peas
- 4 sprigsflat-leaf parsley
- 40 ggrated Parmesan
Instructions
Step 1
Prepare the tinStep 2
Grease a gratin dish (approx. 2½ l) with oil.Step 3
FillingStep 4
Defrost the spinach, drain, squeeze out any excess liquid, place in a bowl. Add the ricotta and cheese. Press in the garlic. Add the oil, nutmeg, salt and pepper, mix thoroughly.Step 5
Pasta rollsStep 6
Roll out the pasta dough, spread the filling on top. Roll up the pasta dough, starting from the narrow end.Step 7
Using a bread knife, gently cut each roll into 6 slices, place in the prepared dish.Step 8
StockStep 9
Bring the stock and single cream to the boil in a pan. Tear off the parsley leaves, chop finely. Add the peas and parsley to the stock, pour over the pasta rolls. Scatter the cheese on top.Step 10
To bakeStep 11
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.