Artichoke and ricotta roll
Instructions
Prepare the tomato sauce as directed in the recipe.
Private artichokes of the toughest outer leaves and thorns, divide them in half, remove the hay and cut them into wedges, dipping them in water acidulated with lemon juice to prevent them from becoming bleached.
Finely chop the parsley and garlic, sauté for a few moments the mince into a large saucepan with oil, moderate heat, then add the artichokes and add salt.
Cook vegetables in moderate heat until they are soft.
If you tend to dry too, wet your hair with a few spoonful of milk and, finally, with white wine.
Remove from heat and let cool, then chop them finely and mix them with ricotta.
With the ingredients list prepare egg noodles according to the directions in the recipe, then roll out on a towel in a thin rectangular pastry and cover with the filling, forming a uniform layer.
Roll up the dough over itself, along side, enclosing the filling inside.
Wrap the roll in a thin cloth, close the latter at the ends and cook the preparation in a pot with salted water boiling gently for about 45 minutes.
Spent the time indicated, remove the roll from the bowl, let it cool, rid them from your beach towel and cut into slices.
Place them in a baking dish and heat them briefly in the oven, then suddividetele in individual dishes, where you can already put a little hot tomato sauce, and serve with the remaining sauce aside.
Ingredients and dosing for 6 persons
- Tomato sauce
- For the dough:
- 200 g of white flour
- 2 eggs
- Salt
- For the filling:
- 1000 g of artichokes
- 400 g of ricotta
- 1 sprig of parsley
- 1 clove of garlic
- 1 lemon
- Salt
- 1/2 cup of dry white wine
- Milk
- 3 tablespoons of olive oil