Pasta roll filled with spinach and salmon

Ingredients for 4 servings:

• 300 g dough (pasta), fresh
• 1 kg leaf spinach
• 2 onions
• 2 garlic cloves
• 2 tbsp oil
• salt and pepper
• nutmeg
• 30 g butter
• 30 g flour
• 400 ml water
• 100 g whipped cream
• 1 tbsp vegetable broth
• 100 g cheese (Gouda), grated
• 100 g cherry tomatoes
• 100 g crème fraîche
• 250 g smoked salmon, in thin slices
• dill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Remove the pasta dough from the refrigerator. Trim, wash, and drain the spinach. Finely chop the onion and garlic. Heat the oil in a large pot and sauté the onion and garlic. Add the spinach and wilt, stirring frequently. Season with salt, pepper, and nutmeg, and drain. Heat the butter in a pot, add the flour, and sauté briefly. Pour in the water and cream, bring to a boil, stir in the stock, and simmer gently for 5 minutes. Season with salt and pepper and melt 50g of cheese. Halve the cherry tomatoes. Unroll the pasta dough on the paper. Spread with crème fraîche, season with salt and pepper, and evenly cover with the salmon and spinach. Using the paper, roll the pasta dough into a log by pulling up the narrower side of the paper. This means the pasta practically rolls up on its own once you’ve folded it over the filling a little at the beginning. Spread some cream sauce in a shallow, open dish, then carefully place the pasta roll on top. Pour over the remaining sauce and sprinkle with the remaining cheese. Arrange the tomato halves on top. Bake in a preheated oven at approximately 175°C (convection oven) for about 30 minutes. Cut the pasta roll, arrange it on the plate, and sprinkle with the finely chopped dill. Tip: You can also make your own pasta dough. Instead of fresh spinach, you can also use frozen spinach. Defrost it and squeeze out any excess water.