Indulge in a Delicious Ricotta and Artichoke Stuffed Roll
Picture a beautifully set table, the aroma of aromatic herbs in the air, and a dish that takes center stage: a flavorful roll that wraps up the earthy flavors with its soft dough and creamy filling. Today, I will walk you through the creation of this delightful ricotta and artichoke stuffed roll, a refined twist on a classic homemade dish.
The artichokes, the green heart of the garden, blend perfectly with the sweetness of the ricotta in a culinary embrace made even more irresistible by the presence of fresh parsley and garlic. The preparation is simple but requires attention to detail: from cleaning the artichokes to the thin rolling out of the homemade egg pasta. The result? An elegant and well-balanced pasta dish, perfect for impressing your guests or treating yourself to a special moment at the table.
In less than 200 words, I’ve aimed to offer you not only a recipe but also the sensory experience you will have by making it. Now it’s your turn: put on your apron and transform these simple ingredients into something exceptional!
Recipe Notes
- LEVEL OF DIFFICULTY: Detailed recipe but easy for everyone.
- PROS: Ricotta and Artichoke Roll, a sophisticated dish.
- CONS: Medium-long preparation and cooking time.
- PREPARATION: Fairly straightforward following the detailed steps.
- NUTRITIONAL NOTES: Approximately 350 calories per serving.
Ingredients Notes for the Recipe
- Pasta: White flour, eggs, and a pinch of salt for a perfect base.
- Filling: Fresh artichokes, creamy ricotta, and aromatic parsley.
- Tomato Sauce: Use a homemade or store-bought sauce.
Nutritional Aspects
Let’s discover the nutritional benefits of this delicious ricotta and artichoke roll:
- Rich in fiber thanks to the artichokes, great for digestion.
- It contains high-quality proteins from the ricotta and eggs.
- Low in saturated fats, keeping your heart happy!
- A source of vitamin C from the lemon juice, great for the immune system.
- Olive oil provides healthy monounsaturated fats.
- A balanced dish with approximately 350 calories per serving.
- Preservative-free, all the flavor of homemade cooking!
Recipe for Ricotta and Artichoke Roll
Instructions
- Start by preparing the tomato sauce following your favorite recipe or a classic Italian recipe.
- Clean the artichokes by removing the toughest outer leaves and thorns, halve them, remove the inner hay, and slice them. Immerse them in water with lemon juice to prevent browning.
- Finely chop parsley and garlic. In a large saucepan, sauté the mixture with olive oil over moderate heat for a few moments.
- Add the artichokes to the saucepan, season with salt, and cook over moderate heat until they become tender. If necessary, add a little milk to prevent them from drying out too much and finish cooking by deglazing with white wine.
- Allow the artichokes to cool, then roughly chop them and mix them with the ricotta to form the filling.
- Prepare the egg pasta by kneading together flour, eggs, and a pinch of salt until you get a smooth and elastic dough. Roll it out on a cloth to form a thin rectangle.
- Evenly spread the filling on the pasta, roll it along the longer side, encapsulating the filling inside.
- Wrap the roll in a thin cloth, tie the ends, and cook it in lightly boiling salted water for about 45 minutes.
- Cool the roll, remove the cloth, and cut it into regular slices.
- Arrange the slices in an oven dish, briefly heat it in the preheated oven then serve on individual plates with a base of hot tomato sauce.
Notes
Variations of Ricotta and Artichoke Roll Recipe
Adding a personal touch to elevate the main dish is always a great idea. Here are some variations you can try:
- Adding spinach to the filling for a greener and more flavorful twist.
- Replacing the artichokes with zucchini for a more delicate and light taste.
- Using puff pastry instead of egg pasta for a quicker and crispier version.
Frequently Asked Questions About the Recipe
If you have any doubts about preparing the Ricotta and Artichoke Roll, here are the answers to the most common questions.
How can I substitute the tomato sauce?
You can use ready-made tomato sauce or make a quick version with peeled tomatoes, oil, and basil.
Can I prepare the filling in advance?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours before using it.
How can I prevent the pasta from sticking?
Make sure to roll out the pasta on a floured kitchen towel and turn it occasionally during the preparation to prevent it from sticking.
Can I freeze any leftover roll?
Yes, you can freeze the roll by slicing it and individually wrapping the slices in plastic wrap, then storing them in the freezer for up to 1 month.
