Master chef
Utensils
Apron
Bowl
Garlic press
Gratin dish
Oven mitts
Paring knife
Peeler
Rösti grater
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
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 .
To prepare
Grease the ovenproof dish (approx. 2½ l) with oil.
Pumpkin mixture
Coarsely grate the pumpkin with its skin, roughly chop the spinach, place both with the ricotta in a bowl and mix. Peel and finely chop the onion, add to the pan, press in the garlic, season, mix well.
Dressing
Place the tomatoes in a bowl. Tear off the thyme leaves, add, season, mix, spread ⅓ of the sauce in the prepared dish.
To shape
Unroll the dough, cut into 6 equal rectangles. Spread the pumpkin mixture over one half of each piece of dough, roll up, and place side by side in the dish on top of the sauce.
Top with the remainder of the tomato sauce. Place cheese on top.
To bake
Approx. 35 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, leave to stand for approx. 5 mins., plate up.
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