Pasta Roll Stuffed with Ham and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 256 mg | (269 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 3 eggs
- 1 Tbsp olive oil
- Pastry flour (for dusting)
- For the filling
- 4 red, yellow, green, orange Bell pepper
- 5 Tbsps olive oil
- 60 grams sun-dried Tomatoes (in oil)
- 200 grams Ricotta cheese
- 1 shallot
- salt
- freshly ground peppers
- 1 splash lemon juice
- 200 grams thinly sliced streaky ham
Preparation steps
For the dough: Mix the flour with the salt on a work surface, make a well in the center and add the eggs, oil and about 3 tablespoons cold water. Pull the flour in from the sides and mix to a smooth dough. Knead into a ball and wrap in a damp tea towel. Let rest 30 minutes.
For the filling: Preheat the broiler. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and quarter. Place the peppers skin side up on a broiler pan and broil until the skin chars and blisters, about 10 minutes. Then remove to a plate, cover with a damp tea towel and let cool. Remove the skin. Drain the tomatoes. Stir the ricotta until smooth. Peel the shallot and chop finely. Heat 1 tablespoon oil in a skillet and saute the shallot until translucent. Cool to room temperature and stir into the ricotta. Season with salt, pepper and lemon juice.
Bring a large pot of salted water to a boil. Divide the pasta dough in half and thinly roll out on a floured surface to equal rectangles. Boil until al dente, about 5 minutes. Remove with a skimmer and drain well. Brush a large sheet of plastic wrap with 2 tablespoons oil and place the pasta sheets on it. Brush with the remaining oil. Layer the ham, ricotta the peppers and tomatoes on the pasta and roll up tightly. Twist the ends of the plastic wrap together and let cool 30 minutes.
Unwrap and slice with a sharp knife. If desired serve on a bed of lettuce or herbs.
