Previous Page
Pass the pasta

Ricotta and sage gratinated pasta rolls

Attach bowl and wire whisk to the stand mixer. Add ricotta cheese, 2 eggs, grounded nutmeg, salt, pepper and half of the parmesan cheese. Mix on speed 6 until well combined.

Start cooking

Tools

Mixers

Mixers

Pasta roller

Pasta roller

Details

10

Ingredients

10

Steps

Time

45'

Prep

30'

Cooking

75'

Total

Ingredients

How many servings?

  • 150 gricotta cheese
  • 2eggs
  • 130 gwheat flour
  • 50 ggrated parmesan cheese
  • 150 mlwhole milk
  • 15 gbutter
  • 10 gfresh sage leaves
  • 1 pinchgrated nutmeg
  • -salt
  • -ground pepper
  • 300 gricotta cheese
  • 4eggs
  • 260 gwheat flour
  • 100 ggrated parmesan cheese
  • 300 mlwhole milk
  • 30 gbutter
  • 15 gfresh sage leaves
  • 1 pinchgrated nutmeg
  • -salt
  • -ground pepper
  • 500 gricotta cheese
  • 6eggs
  • 400 gwheat flour
  • 150 ggrated parmesan cheese
  • 500 mlwhole milk
  • 50 gbutter
  • 20 gfresh sage leaves
  • 1/3 teaspoongrated nutmeg
  • -salt
  • -ground pepper
Make it now
  • Step 1

    Attach bowl and wire whisk to the stand mixer. Add ricotta cheese, 2 eggs, grounded nutmeg, salt, pepper and half of the parmesan cheese. Mix on speed 6 until well combined.

  • Step 2

    Place 4 eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

  • Step 3

    Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

  • Step 4

    Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

  • Step 5

    When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

  • Step 6

    Cut pasta into sheets approximately 20 cm long. Spread each sheet with 4 tablespoons of stuffing and roll along the longer side obtaining a cylinder. Repeat with remaining ingredients.

  • Step 7

    Cut rolls into 2 cm spirals, grease the bottom of a baking tray and place the spirals in lines.

  • Step 8

    Pour the milk into the tray, add the butter bits and sage leaves, sprinkle with the remaining cheese then seal with aluminum foil. Bake for 30 minutes at 200°C/390°F.

  • Step 9

    Serve nicely hot removing the foil at the very last minute.

  • TIP

    Add 2 tablespoons of pesto sauce to the filling to add extra flavor to the recipe.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Burger Buns

Forget the store-bought buns and make your own burger buns at home.

  • 15' Prep work
  • 20' Cooking

Banana oat pancakes

These no-flour pancakes are very tasty and quickly made in a blender.

  • 5' Prep work
  • 15' Cooking

Perfect Pizza Dough

The only thin crust Italian pizza dough recipe you’ll ever need!

  • 65' Prep work
  • 20' Cooking

Ricotta and sage gratinated pasta rolls

Step 1

Attach bowl and wire whisk to the stand mixer. Add ricotta cheese, 2 eggs, grounded nutmeg, salt, pepper and half of the parmesan cheese. Mix on speed 6 until well combined.

Step 2

Place 4 eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

Step 3

Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

Step 4

Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

Step 5

When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

Step 6

Cut pasta into sheets approximately 20 cm long. Spread each sheet with 4 tablespoons of stuffing and roll along the longer side obtaining a cylinder. Repeat with remaining ingredients.

Step 7

Cut rolls into 2 cm spirals, grease the bottom of a baking tray and place the spirals in lines.

Step 8

Pour the milk into the tray, add the butter bits and sage leaves, sprinkle with the remaining cheese then seal with aluminum foil. Bake for 30 minutes at 200°C/390°F.

Step 9

Serve nicely hot removing the foil at the very last minute.

TIP

Add 2 tablespoons of pesto sauce to the filling to add extra flavor to the recipe.

top
Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.