Calzoncelli al burro
Instructions
To boil the carrots or coarsely blend.
Put the ricotta in a bowl, combine 1 handful of chopped parsley, parmesan and carrots.
Stir the ingredients.
Roll out the puff pastry with the help of a rolling pin and cut the rectangles of 3 x 6 cm.
On each putting 1 tablespoon of filling, close the borders.
Let them cook in salted water, or rather in the broth, drain and drizzle with melted butter and Sage.
Ingredients and dosing for 4 persons
- 200 g of roll puff pastry
- 200 g of ricotta
- 300 g of carrots
- 80 g of butter
- 80 g of grated parmesan cheese
- Sage
- 1 handful of chopped parsley
- Salt