Pasta roll with lemon and ricotta

Yield: 1 servings

Measure Ingredient
500 grams Plain white flour; (1lb)
5 Eggs
1 Pinches salt
200 grams Ricotta; (7oz)
Grated zest of 1 large lemon
1 large Pinch of nutmeg
3 tablespoons Freshly grated Parmesan cheese
1 Egg yolk
Sea salt and milled black pepper
2 tablespoons Finely chopped flat leaf parsley
2 larges Beetroot; boiled not pickled
; and whizzed in a
; food processor
150 grams Mascarpone; (5oz)
2 tablespoons Freshly grated Parmesan
1 large Pinch of ground cumin
Butter and sage leaves to serve

PASTA - MAKES 4-6 PEOPLE

LEMON AND RICOTTA FILLING

BEETROOT AND MASCARPONE FILL

To make the pasta: Put all the flour in a pile on a work surface and plunge your fist into the centre to make a hollow. Break the eggs into the hole and add a pinch of salt. Using your fingers or a fork, beat the eggs together thoroughly. Then begin to knead them roughly into the flour. Use your hands or a food processor to knead everything into a dough. Rest the dough for 5 minutes. Divide in half and roll each half out as thinly as possible, preferably using a pasta machine with a wide roller, but otherwise a rolling pin.

Make both the fillings. For both, whisk all the ingredients together and set aside.

Spread each filling over each sheet respectively, and then roll the pasta up like a Swiss Roll making sure there is no air between each turn of the spiral (keep within 3cm of the edges). Wrap tightly in clean muslin cloth, tying each end tightly.

Bring a fish kettle of salted water to boil. Slide the wrapped rolls into water carefully and boil gently boil for about 15 minutes. Remove carefully and drain. Unwrap and lay on a board to slice with a very sharp knife.

Arrange two slices of each roll on plates and spoon over a little hot melted butter, which has been infused with fresh sgae leaves.

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