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🍝 Pasta rolls with ricotta filling on tarragon sauce

781 kcal · 30 min · 4 servings

Ingredients

• 1 bunch tarragon
• 300 g ricotta
• 6 tbsp freshly grated parmesan
• 1 egg
• 150 ml olive oil
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 50 g pine nuts
• 8 lasagna sheets

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Pluck the leaves off the tarragon stems.
3. 3. Take one tablespoon of the tarragon leaves and chop them finely.
4. 4. Mix the finely chopped tarragon with the ricotta.
5. 5. Add two tablespoons of grated Parmesan to the ricotta mixture.
6. 6. Add one egg to the mixture.
7. 7. Add two tablespoons of olive oil to the mixture.
8. 8. Season the filling with salt, pepper, and a pinch of nutmeg.
9. 9. Put the remaining tarragon and pine nuts into a blender.
10. 10. Add two tablespoons of grated Parmesan to the blender.
11. 11. Season the pesto ingredients with salt and pepper.
12. 12. Blend the ingredients roughly.
13. 13. Let oil flow into the blender gradually.
14. 14. Continue blending until a creamy pesto sauce forms.
15. 15. Cook the lasagna sheets in salted water until al dente.
16. 16. Shock the pasta with cold water.
17. 17. Let the pasta drain.
18. 18. Spread the ricotta mixture thinly over the pasta sheets.
19. 19. Roll up the coated pasta sheets.
20. 20. Place the rolls in a baking dish lightly greased with oil.
21. 21. Sprinkle the remaining Parmesan over the rolls.
22. 22. Drizzle the rolls with a little olive oil.
23. 23. Bake the rolls in the preheated oven for 10 to 15 minutes until golden brown.
24. 24. Serve the pasta rolls on top of the tarragon pesto.

Nutrition per serving

• kcal: 781
• Protein: 23 g · Fett/Fat: 56 g · Carbs: 47 g