Junior chef
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
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
How it's done
The kids can help at the marked areas .
Prepare the tin
Grease a gratin dish (approx. 2½ l) with oil.
Filling
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
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
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.
| Serve with: | Salad |
|---|
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