Beet and Ricotta Roll

731 Views
 
MASTERY Level
45 min
732 Views
 
MASTERY Level
6 People
45 min
INGREDIENTS for 6 people

For the dressing

grated Parmigiano Reggiano cheese

butter

 

 

For the pastry

500 g all-purpose flour

3 eggs

salt

 

 

For the stuffing

400 g beet

1 egg

300 g goat ricotta

50 g grated Parmigiano Reggiano cheese

salt and pepper

nutmeg

Preparation

Put the flour on a work surface and add the eggs and salt. Knead until you have a smooth, firm dough. Roll out into a thin sheet. Cook in boiling salted water, then remove and stretch out on a dish towel. Puree the beets with the beaten egg, ricotta, grated Parmigiano, grated nutmeg, salt and pepper until smooth. Spread out on the dough with a spatula. Roll up the dough and wrap in a clean dish towel. Boil the roll for a few minutes in salted water, then let cool. Cut into slices and arrange on a serving dish. Sprinkle with Parmigiano and melted butter. Serve.

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