Stuffed Pasta Rolls

Serves: —

main italian pasta cheese

Ingredients

Tomato Sauce

  • 200 g shallots, diced
  • 30 ml olive oil
  • 400 g canned tomatoes
  • Splash of wine (optional)
  • Salt and pepper to taste

Ricotta And Herb Filling

  • 500 g ricotta cheese, strained
  • 30 g parsley leaves
  • 30 g basil leaves
  • Salt and pepper to taste
  • 50 g pecorino cheese, grated

Pasta Rolls

  • 500 g oven-ready fresh pasta sheets

Herbaceous Filling

  • 30 g parsley leaves
  • 30 g basil leaves
  • 500 g bulk hot sausage
  • 75 g panko breadcrumbs
  • Salt and pepper to taste
  • 50 g pecorino cheese, grated

Assembly And Garnish

  • Garlic powder (optional)
  • Mozzarella cheese chunks
  • Asparagus spears (or canned artichoke hearts)
  • Olive oil for drizzling
  • Salt and pepper to taste

Instructions

Prepare The Tomato Sauce

  1. Preheat the oven to 180°C (350°F).
  2. In a sheet pan, combine diced shallots and olive oil. Fry for a few minutes until softened.
  3. Add canned tomatoes, optionally deglaze with a splash of wine, and season with salt and pepper. Simmer gently until slightly reduced.

Prepare The Ricotta And Herb Filling

  1. Strain ricotta cheese to remove excess water.
  2. Blanch parsley and basil leaves in boiling water for 30 seconds, then cool and chop finely.
  3. In a bowl, mix strained ricotta with chopped herbs, salt, pepper, and grated pecorino cheese.

Prepare The Herbaceous Filling

  1. Blanch parsley and basil leaves as before, then chop finely.
  2. In a separate bowl, combine hot sausage, chopped herbs, panko breadcrumbs, grated pecorino cheese, salt, and pepper.

Assemble The Pasta Rolls

  1. Lay out fresh pasta sheets and divide the ricotta and herb filling evenly among them. Optionally sprinkle with garlic powder.
  2. Roll up the pasta sheets tightly, then slice into rolls.
  3. Place the rolls on the tomato sauce in the sheet pan. Repeat the process with the herbaceous filling.

Add Garnishes And Bake

  1. Place mozzarella cheese chunks on any empty spaces in the sheet pan.
  2. Drizzle asparagus spears with olive oil, season with salt and pepper, and arrange on the pan.
  3. Bake in the preheated oven for 20 minutes, then check and continue baking until cooked through and browned on top.
  4. Optionally, finish under the broiler for a few minutes to brown the tops.
  5. Once cooked, serve the pasta rolls directly from the sheet pan.