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🍝 Stuffed Pasta Roll

639 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp salt
• 1 tbsp olive oil
• 1 zucchini
• 1 eggplant
• 1 yellow bell pepper
• 1 red bell pepper
• 2 garlic cloves
• 2 sprigs thyme
• 5 sage leaves
• 1 sprig rosemary
• 350 g ricotta
• 2 handfuls chopped parsley
• salt
• pepper (from the mill)
• 50 g dried tomatoes (marinated in oil)

Instructions

1. 1. Place the flour on a clean work surface.
2. 2. Press a well into the center of the flour with your hand.
3. 3. Crack the eggs directly into this well.
4. 4. Sprinkle salt over the eggs.
5. 5. Add the oil.
6. 6. Spread the flour from the edges over the eggs.
7. 7. Knead the ingredients thoroughly into a dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in cling film.
10. 10. Let the dough rest for about 30 minutes.
11. 11. Wash the vegetables thoroughly.
12. 12. Slice the zucchini and eggplants lengthwise into thin slices.
13. 13. Remove the skin of the bell pepper using a vegetable peeler.
14. 14. Halve the bell pepper pieces.
15. 15. Remove the seeds from the bell pepper.
16. 16. Cut the bell pepper into wide strips.
17. 17. Peel the garlic cloves.
18. 18. Press the garlic into a bowl.
19. 19. Wash the herbs.
20. 20. Shake the herbs dry.
21. 21. Pluck the leaves from the stems.
22. 22. Finely chop the herbs.
23. 23. Mix the herbs with the garlic and the oil.
24. 24. Season the marinade with salt and pepper.
25. 25. Add the prepared vegetables to the marinade.
26. 26. Mix the vegetables thoroughly with the marinade.
27. 27. Let the vegetables marinate for about 20 minutes.
28. 28. Grill the marinated vegetables.
29. 29. Place the ricotta in a bowl.
30. 30. Add the parsley to the ricotta.
31. 31. Stir the mixture until smooth.
32. 32. Season the filling with salt and pepper to taste.
33. 33. Divide the pasta dough into two equal portions.
34. 34. Flour the work surface.
35. 35. Roll out the first dough portion into a rectangle.
36. 36. Spread half of the ricotta filling over the dough rectangle.
37. 37. Distribute half of the grilled vegetables over the filling.
38. 38. Top the vegetables with dried tomatoes.
39. 39. Roll up the pasta sheet tightly.
40. 40. Repeat the steps for the second dough portion.
41. 41. Wrap the pasta rolls tightly in oiled cling film.
42. 42. Then wrap the foil rolls in aluminum foil.
43. 43. Fill a large pot with salted water.
44. 44. Place the pasta rolls into the water.
45. 45. Cook the rolls for about 30 minutes over low heat.
46. 46. Remove the pasta rolls from the pot.
47. 47. Dry the rolls slightly.
48. 48. Remove the foil from the rolls.
49. 49. Slice the rolls into pieces.
50. 50. Arrange the slices on plates.
51. 51. Serve the pasta rolls.

Nutrition per serving

• kcal: 639
• Protein: 28 g · Fett/Fat: 20 g · Carbs: 85 g