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
Filling
Sauce
To assemble
How it's done
Filling
Heat the olive oil in a wide-bottomed pan, sauté the garlic and onion. Add the spinach, cover and allow to wilt over a medium heat for approx. 5 mins. Remove the lid and allow the liquid to reduce. Season the spinach, leave to cool then mix with the Ricotta.
Sauce
Heat the oil and sauté the onion and tomatoes. Add the tomato puree and cook briefly. Pour in the water, cover and simmer for approx. 10 mins., stir in the thyme, season. Pour approx. 1/3 of the sauce into the prepared dish.
To assemble
Unroll the pasta dough and cut crosswise into 6 equal strips. Spoon approx. 1 1/2 tbsp of the filling along the narrow edge of each of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and transfer to the prepared dish. Top with the remaining sauce. Mix the Ricotta and cheese and spread over the top in portions.
To bake
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
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