Pasta Rolattini Recipe
Thin layers of handmade pasta rolled with ricotta and Parmesan cheeses. Baked with besciamella and tomato basil sauce.
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Ingredients
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Pasta
Filling
Sauces
Topping
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or a rolling pin, aiming for a thickness of about 1/16 inch. Cut the sheets into rectangles approximately 4x6 inches.
Filling Preparation
- 4
Prepare the Filling
In a medium bowl, mix together the ricotta cheese, grated Parmesan, chopped basil, and black pepper until well combined. Set aside.
Assembly
- 5
Roll the Pasta
Take one pasta rectangle and spread a thin layer of the ricotta filling over it. Starting from one end, roll the pasta tightly into a cylinder. Repeat with the remaining rectangles and filling.
- 6
Prepare to Bake
Preheat your oven to 375°F (190°C). Spread a layer of tomato basil sauce on the bottom of a baking dish.
Baking
- 7
Arrange and Bake
Place the rolled pasta in the baking dish seam-side down. Pour the besciamella sauce over the top, followed by any remaining tomato basil sauce. Sprinkle the grated Parmesan cheese on top.
- 8
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling. Remove from the oven and let it cool for a few minutes before serving.
- 9
Garnish and Serve
Garnish with fresh basil leaves before serving.