Recipe for Ricotta and Artichoke Roll
With this detailed recipe, prepare a delicious Ricotta and Artichoke Roll, perfect for a sophisticated lunch. The creamy filling of ricotta and artichokes, wrapped in a thin layer of fresh pasta and served with tomato sauce, will make your dish irresistible.
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
Add some grated Parmigiano Reggiano to the ricotta to further enrich the flavor of the filling, and a sprinkle of nutmeg to give a spicy touch to the dish.