Filled pasta rolls with rocket cream

Name: Filled pasta rolls with rocket cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 60 g Pine nuts; 125 g Arugula; 2 Garlic cloves; 75 g Parmesan (piece); 150 ml Olive oil; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Tomatoes; 100 g pickled dried tomatoes (in oil); 250 g Mozzarella; 1 package (500 g) fresh pasta dough; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

60 g Pine nuts
125 g Arugula
2 Garlic cloves
75 g Parmesan (piece)
150 ml Olive oil
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Tomatoes
100 g pickled dried tomatoes (in oil)
250 g Mozzarella
1 package (500 g) fresh pasta dough
7-10 Tbsp Grease

Directions

1
Roast pine nuts in a pan without fat. Take them out and let them cool down. Clean, wash and drain the arugula well. Peel and chop the garlic. Grate parmesan. Puree the arugula, garlic, pine nuts and olive oil.
2
Briefly stir in 50 g parmesan and 125 g cream. Season rocket cream with salt and pepper.
3
Wash and dice the tomatoes. Drain the dried tomatoes and dice them. Dice the mozzarella. Mix everything and season with salt and pepper.
4
Remove the pasta dough from the package, unroll and cut in half. Spread 1⁄3 rocket cream on each pastry sheet and spread half of the filling. Wrap the long sides about 2 cm inwards.
5
Roll up the dough sheets from the short side. Place the rolls in a greased casserole dish. Mix the rest of the rocket cream and the rest of the cream and pour it over. Sprinkle with the rest of parmesan. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
6
manufacturer) bake for about 30 minutes.