Spinach and pasta rolls

Spinach and pasta rolls

45 min. Active
1 hr 15 min. Total
489 kcal per person
vegetarian, healthy and balanced
Nutritional value / person: Fat: 23 g, Carbohydrate: 43 g, Protein: 25 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Brush
  • Cooking spoon
  • Garlic press
  • Gratin dish
  • Measuring cup
  • Oven mitts
  • Pan
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Bread knife

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Prepare the tin

a little oil

Filling

600 g frozen leaf spinach
250 g ricotta
40 g grated Parmesan
1 garlic clove
½ tbsp olive oil
¼ tsp nutmeg
½ tsp salt
a little pepper

Pasta rolls

2 rolls of pasta dough

Stock

2 dl vegetable bouillon
1 dl single cream for sauces
100 g frozen peas
4 sprigs flat-leaf parsley
40 g grated Parmesan
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How it's done

The kids can help at the marked areas .

Prepare the tin

a little oil

Grease a gratin dish (approx. 2½ l) with oil.

Filling

600 g frozen leaf spinach
250 g ricotta
40 g grated Parmesan
1 garlic clove
½ tbsp olive oil
¼ tsp nutmeg
½ tsp salt
a little pepper

Defrost the spinach, drain, squeeze out any excess liquid, place in a bowl. Add the ricotta and cheese. Press in the garlic. Add the oil, nutmeg, salt and pepper, mix thoroughly.

Pasta rolls

2 rolls of pasta dough

Roll out the pasta dough, spread the filling on top. Roll up the pasta dough, starting from the narrow end.

Using a bread knife, gently cut each roll into 6 slices, place in the prepared dish.

Stock

2 dl vegetable bouillon
1 dl single cream for sauces
100 g frozen peas
4 sprigs flat-leaf parsley
40 g grated Parmesan

Bring the stock and single cream to the boil in a pan. Tear off the parsley leaves, chop finely. Add the peas and parsley to the stock, pour over the pasta rolls. Scatter the cheese on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.

Good to know
Serve with: Salad
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