Green roll
Instructions
Clean the mushrooms and thinly slice them up.
Fry the chopped sausage in a skillet, then eliminated most of the fat and add the mushrooms, parsley and chopped garlic, salt and pepper, wet with white wine, let it consume and continue cooking for 10 minutes.
In a bowl mix the ricotta sieved with a wooden spoon, then mix in the cream and fried mushrooms and sausage.
Roll out the pastry on a cloth in a thin rectangular pastry and cover with the mixture.
Roll up the dough over itself using the cloth, wrap it tightly in a thin towel close, close the latter at the ends and bake the rolls in a pot with salted water boiling gently for 45 minutes.
In a saucepan melt the butter with Sage, over low heat, and let it cook until it becomes hazelnut color.
Slice the roll now cold and heat briefly in the oven, then put the slices into six individual plates, pour over the hazelnut butter, deprived of Sage, and serve immediately.
Ingredients and dosing for 6 persons
- 400 g of type egg pasta dough green
- 100 g of butter
- Some leaves of sage
- For the filling:
- 400 g of ricotta
- 3 tablespoons of cream
- 300 g of cultivated mushrooms
- 200 g of sausage
- Salt
- Pepper
- 1/4 cup of dry white wine
- 1 tablespoon of chopped parsley
- 1 clove of garlic