Italian pork rolls with ricotta filling

Name: Italian pork rolls with ricotta filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 g dried tomatoes; 150 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs (80 g each) thin escalopes of pork; 1 small pot of sage; 2 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 125 ml White wine; 80 g Parmesan cheese; 250 g ribbon noodles; 1 TABLESPOON Pine nuts; 500 g chunky tomatoes; 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 g dried tomatoes
150 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs (80 g each) thin escalopes of pork
1 small pot of sage
2 TABLESPOONS Oil
250 ml Vegetable broth (instant)
125 ml White wine
80 g Parmesan cheese
250 g ribbon noodles
1 TABLESPOON Pine nuts
500 g chunky tomatoes
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
Finely dice the tomatoes. Mix ricotta and tomatoes, season with salt and pepper. Wash the meat and pat dry, season with salt and pepper. Spread the ricotta cheese over the meat and spread. Wash sage leaves, dab dry and place about 3 leaves on each slice of meat. Roll up the meat, place 1 sage leaf on each and wrap it with kitchen string.
2
Heat oil in a pan. Fry the roulades all around. Pour on stock and wine. Cook meat at medium heat for about 30 minutes. Line a baking tray with baking paper. Grate parmesan finely. Spread the parmesan in 8 small heaps on the baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Remove. Prepare the pasta in boiling salted water according to the instructions on the packet. Lightly roast pine nuts in a pan without fat, remove. Remove the roulades and keep warm.
3
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Remove. Prepare the pasta in boiling salted water according to the instructions on the packet. Lightly roast pine nuts in a pan without fat, remove. Remove the roulades and keep warm. Add chunky tomatoes to the roast stock, bring to the boil and puree. Season to taste with salt and pepper. Drain the pasta and let it drain. Arrange roulades and Parmesan cheese on a plate. Pour a little sauce and sprinkle with pine nuts. Garnish with sage. Add remaining sauce and pasta
4
Season to taste with salt and pepper. Drain the pasta and let it drain. Arrange roulades and Parmesan cheese on a plate. Pour a little sauce and sprinkle with pine nuts. Garnish with sage. Add remaining sauce and pasta