Stuffed pasta roll with lamb's lettuce pesto

Ingredients for 6 servings:

• 300 g wheat flour Tipo 00
• ½ tsp salt
• 3 eggs
• 2 tbsp olive oil
• 60 g pine nuts
• 150 g lamb’s lettuce
• 60 g Parmesan cheese, in one piece
• 2 garlic cloves
• 150 ml olive oil
• 125 g whipped cream
• salt and pepper
• 500 g tomatoes, ripe
• 150 g tomatoes, dried in oil
• 250 g buffalo mozzarella
• 75 g whipped cream
• 1 handful of cheese for topping, e.g. Parmesan or Gouda
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

vegetarian

For the pasta dough, combine the four ingredients with 1 tablespoon of water and knead into a smooth dough. If the dough is too crumbly, simply add a little more water. If the dough is too wet, simply add a little more flour. Continue kneading the dough for 10 minutes. I always press it apart with the heels of my hands, then fold it together and continue kneading until a smooth and elastic dough is formed. Form the dough into a ball and let it rest under a kitchen towel for at least 30 minutes at room temperature. For the pesto, roast the pine nuts in a pan without fat until golden brown, then let it cool. Sort the lamb’s lettuce, wash it, and drain it. Grate the Parmesan cheese and peel and roughly chop the garlic. Blend the pine nuts with the lamb’s lettuce, Parmesan cheese, garlic, and olive oil. Mix the resulting pesto with the cream and season with salt and pepper. Wash and finely dice the fresh tomatoes. Drain the sun-dried tomatoes and dice them finely, just like the mozzarella. Mix all three ingredients together and season with salt and pepper if desired. Halve the dough and roll each out on a lightly floured surface to form a thin square measuring approximately 40 x 40 cm. Tip: Always roll out diagonally to prevent the dough from shrinking too much. Preheat the oven to 180 degrees Celsius. Spread 1/3 of the pesto over the dough. Spread half of the tomato filling on top. Roll up the dough starting from the short side, folding the two long sides inward over the tomato filling by about 3 cm to prevent any excess liquid from falling out. Place the roll in a greased baking dish. The baking dish should not be too large and should be roughly the same length as the roll. Do the same with the second half of the dough and place it in the baking dish. Mix the remaining pesto with the 75 g of cream and pour over the rolls. Sprinkle the pasta rolls with a handful of cheese and bake in the preheated oven for about 30 minutes. This dish can also be prepared in advance and simply popped into the oven when guests arrive. We also think the rolls are a real treat reheated! Note: If you don’t want to go to the trouble of making the pasta dough yourself, you can also use fresh, ready-made pasta dough from the refrigerated section.