Pasta rolls with salsicce and kale

Name: Pasta rolls with salsicce and kale
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 packs (à 300 g) pasta dough rolled out ready for cooking (approx. 70 x 30 cm), refrigerated shelf; 3 Salsicce sausages (approx. 100 g each); 3 Onions; 1 Garlic clove; 1 Parsley root; 1 Carrot; 1 Branch rosemary; 3 Stem(s) Thyme; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 4 TABLESPOONS light balsamic vinegar; 2 can(s) (425 ml each) chunky tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g cleaned kale; 300 g Ricotta

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 packs (à 300 g) pasta dough rolled out ready for cooking (approx. 70 x 30 cm), refrigerated shelf
3 Salsicce sausages (approx. 100 g each)
3 Onions
1 Garlic clove
1 Parsley root
1 Carrot
1 Branch rosemary
3 Stem(s) Thyme
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
4 TABLESPOONS light balsamic vinegar
2 can(s) (425 ml each) chunky tomatoes
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g cleaned kale
300 g Ricotta

Directions

1
Take the pasta dough out of the refrigerator 30 minutes before processing. Do not open the packs until just before processing. Cut the sausages into pieces about 2 cm wide. Peel and finely dice 2 onions and garlic.
2
Peel, clean and finely dice the parsley root and carrot. Wash the rosemary and thyme, shake dry. Remove needles or pluck leaves from the stalks and chop finely. Heat 2 tablespoons of oil in a large pot.
3
Fry sausages, onions, garlic, parsley root, carrot and herbs in it. Sprinkle with sugar and allow to caramelize. Deglaze with vinegar, tomatoes and stock, bring to the boil and simmer for about 6 minutes.
4
Season sauce with salt and pepper, set aside.
5
Sort the kale and wash and drain thoroughly. Leaves and cut into rough strips. Peel 1 onion and cut into fine strips. Heat 2 tablespoons of oil in a pot and fry the onion until transparent.
6
Add kale, braise vigorously, deglaze with 200 ml water, bring to the boil and simmer for about 5 minutes. Drain the cabbage well and let it cool down.
7
Squeeze the cabbage and mix with half the ricotta. Season with salt and pepper. Roll out the dough. With a dough wheel (or knife) cut each into 10 strips (each approx. 7 x 30 cm). Spread kale on top and roll up.
8
Divide the tomato sauce into 2 casseroles, add the pasta rolls and crumble the rest of the ricotta over them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.