Pasta roll with ricotta spinach filling and salmon

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash, clean and drain the spinach. Peel 1 onion and cut into fine cubes. Peel and chop 1 garlic clove. Heat 2 tablespoons of oil in a saucepan. Fry onion, garlic and spinach in it, season with salt, pepper and nutmeg. Stir in ricotta

2. 2

   Cut the pasta dough in half. Repack one half immediately, put it in the fridge and process it elsewhere. Cut the other half of the dough in half again. Place each sheet of dough on a clean tea towel and spread with spinach and ricotta mixture, leaving an approx. 5 cm wide edge. Place the salmon fillets in the middle of the pastry sheets. Roll up from the long sides and wrap the finished rolls in the tea towels. Tie with kitchen string at both ends. Cook in boiling salted water for about 25 minutes

3. 3

   For the sauce, wash and clean the peppers and cut them into small cubes. Peel and finely dice 1 onion. Peel and chop 1 garlic clove. Heat 2 tablespoons of oil in a frying pan. Sauté the diced peppers, onion and garlic in it. Add the tomato paste and sauté briefly. Deglaze with broth and simmer for 1-2 minutes. Season with salt and pepper

4. 4

   Wash the sage, shake dry and pluck the leaves from the stems. Heat 2 tablespoons of oil in a small pot. Fry the sage leaves in it for about 1 minute, take them out and let them drip off on kitchen paper

5. 5

   Cut the noodle roll into pieces, arrange with pepper sauce and fried sage leaves and drizzle with olive oil

6. 6

   Figure 02: without olive oil to drizzle

Nutrition Facts

KCAL
570 kcal

CARBS
43 g

FATS
31 g

PROTEINS
30 g