Master chef
Utensils
Apron
Bowl
Garlic press
Gratin dish
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
pastry wheel
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 .
Preparation
Grease a gratin dish (approx. 2 l) with oil.
Sauce
Heat the oil in a pan. Peel and finely chop the onion, add to the pan, mince in the garlic, sauté for approx. 2 mins. Add the tomatoes and water, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., season. Transfer the sauce to the prepared dish.
Filling
Drain the spinach in a sieve, squeeze gently, place in a bowl. Mince in the garlic, add the ricotta and cheese, mix, season.
Shape
Roll out the pasta, spread the filling on top.
Cut each sheet of pasta crosswise into 8 equal strips, roll up tightly, cut the pasta rolls in half, place in the dish. Sprinkle with cheese.
Bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C.
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