Pasta roll with cheese cream with dip
easy
75 mins
75 mins
Ingredients
- 3 Leek sticks (leek; approx. 250 g each)
- 4 discs cooked ham (approx. 30 g each)
- 1 TABLESPOON Oil
- 300 g Pecorino cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 package (500 g) finished pasta dough (rolled out on baking paper; cooling shelf)
- 200 g Whipped cream
- 100 ml Milk
- 25 g Butter
- 200 g ripened cream
- 5 Stem(s) Parsley
Directions
- 1
Clean the leek, cut into rings, wash thoroughly and drain. Roughly dice the ham. Heat the oil in a pot and sauté the leek in it over medium heat for about 3 minutes. Add diced ham and steam for another 2 minutes. Remove the pot from the heat and let the mixture cool down a little. Put aside about 2-3 tablespoons of the mixture
- 2
Grate the pecorino finely, fold 200 g into the leek mixture. Season to taste with salt, pepper and nutmeg. Take the pasta dough out of the packet and unroll it on the baking paper. Spread the mixture evenly along the length of the pasta. Sprinkle with 4 tablespoons of cream. Roll up the dough from a narrow side and put it into an ovenproof dish. Mix the remaining cream and milk. Season with salt and pepper and pour over the pasta roll. Cook in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for 40-45 minutes. Heat the butter in a pot. Spread the pasta roll with the butter after half the cooking time
- 3
Mix sour cream and 100 g Pecorino. Wash parsley, shake dry and chop finely. Fold into the cream. Season with salt and pepper
- 4
Remove the pasta roll from the oven and garnish with the remaining leek mixture. Serve together with the dip
Nutrition Facts
700 kcal
52 g
38 g
36 g
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