Basil roulade with spinach on tomato foam

Name: Basil roulade with spinach on tomato foam
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Pasta flour (or wheat flour type 00); 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Pimento d'Espelette; 4 eggs , 2 tablespoons olive oil (Gr. M); 3 Federation Basil; 1 collar flat leaf parsley; 600 g Ricotta; 500 g leaf spinach; 100 g cherry tomatoes, 4 tomatoes; 5 (approx. 125 g) Shallots; 4 TABLESPOONS cold butter; 75 g + 50 g + 100 g whipped cream; 1 TABLESPOON + 75 g Crème fraîche; 7-10 Tbsp Flour; 50 g grated parmesan; 50 g Mushrooms; 1 Stalk Thyme; 1 TABLESPOON Tomato paste; 1⁄4 l Riesling, 1⁄4 l Poultry stock; 100 ml Tomato juice; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Pasta flour (or wheat flour type 00)
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Pimento d'Espelette
4 eggs , 2 tablespoons olive oil (Gr. M)
3 Federation Basil
1 collar flat leaf parsley
600 g Ricotta
500 g leaf spinach
100 g cherry tomatoes, 4 tomatoes
5 (approx. 125 g) Shallots
4 TABLESPOONS cold butter
75 g + 50 g + 100 g whipped cream
1 TABLESPOON + 75 g Crème fraîche
7-10 Tbsp Flour
50 g grated parmesan
50 g Mushrooms
1 Stalk Thyme
1 TABLESPOON Tomato paste
1⁄4 l Riesling, 1⁄4 l Poultry stock
100 ml Tomato juice
7-10 Tbsp Cling film

Directions

1
For the roulades, knead the flour, 1 pinch of salt, 3 eggs, oil and 2 tablespoons of cold water with the dough hooks of the mixer to a smooth dough. Then continue kneading vigorously with your hands for 8-10 minutes. Wrap the dough in foil and let it rest in the refrigerator for about 1 hour.
2
For the filling, wash the basil and parsley, shake dry and finely chop the leaves. Mix with ricotta, season with salt and pepper and chill.
3
Spinach clean, wash. Blanch briefly in boiling salt water. Drain, rinse with cold water, drain, squeeze and chop finely. Wash the tomatoes. Put cherry tomatoes aside. Cut the rest of the tomatoes into quarters, remove seeds and dice finely.
4
Peel and finely dice the shallots. Melt 1 tablespoon butter. Sauté 1 shallot in it. Add 75 g cream. Simmer for 2-3 minutes. Add spinach and 1 tablespoon crème fraiche. Season to taste with salt and nutmeg.
5
Fold in diced tomatoes.
6
Cut the pasta dough in half. Roll out half of the pasta dough on a lightly floured work surface to form a strip about 12 cm wide. Spread half the ricotta filling lengthwise in the middle of the dough strip. Whisk 1 egg.
7
Spread the free dough surface with it. Beat the dough from both sides over the filling. Using a spoon handle, press the dough across the filling every approx. 7 cm to create small roulades. Divide with a knife.
8
Process the rest of the dough and filling in the same way. Boil up plenty of salted water. Cook the roulades in it in portions for about 3 minutes. Remove from heat. Leave to cook for a further 8 minutes. Take out and let drain.
9
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Whip 50 g cream until stiff, mix with parmesan. Spread spinach in portions on a baking tray. Place roulades on top.
10
Spread the parmesan mix over it. Cook in a hot oven for 6-8 minutes. In the last 2 minutes spread cherry tomatoes on the tray. Bake until done.
11
For the sauce, clean the mushrooms, wash them if necessary. Melt 1 tablespoon of butter in a saucepan. Sauté mushrooms, rest of shallots and thyme in it. Sweat tomato paste briefly. Deglaze with wine. Cook until the liquid has almost completely evaporated.
12
Pour on the stock and tomato juice, boil down to half. Add 75 g crème fraîche and 100 g cream, bring to the boil. Mix well with a hand blender, adding 2 tablespoons of cold butter in small pieces.
13
Season with salt, pepper and Piment d'Espelette. Arrange everything.