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Pasta rolls with asparagus filling

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Ingredients for 4 servings:

  • 250 g green asparagus (fresh or from a jar)
  • 130 g ricotta
  • 250 g lasagna sheet(s)
  • 80 g butter
  • some nutmeg
  • some salt and pepper
  • 1 tbsp thyme
  • some Parmesan, grated, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as a main course or side dish

Clean and finely chop fresh asparagus, cook for about 12 minutes, and drain. Or: Empty the asparagus from the jar and drain. Puree the asparagus with the ricotta. Season well with salt, pepper, and nutmeg. Cook the pasta sheets in salted water until al dente, then refresh and drain. Halve the pasta sheets lengthwise, spread them out on a work surface, and spread the asparagus mixture on top. Roll up the strips and place them in a buttered baking dish. Place knobs of butter on top and bake at 200°C for about 10 minutes. Serve sprinkled with Parmesan cheese and thyme leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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