Rollati Recipe
Fresh pasta sheets rolled with pistachio ricotta, imported mortadella*, spinach, backed in pistachio cream. (Note- this dish is not vegetarian)
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Ingredients
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Fresh Pasta Sheets
Filling
Pistachio Cream
Method
Fresh Pasta
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and make a well in the center. Crack the eggs into the well and gradually mix the flour into the eggs with a fork until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
Prepare the Filling
- 4
Mix the Filling Ingredients
In a bowl, combine the ricotta cheese, chopped pistachios, finely chopped mortadella, chopped spinach, salt, and black pepper. Mix until well combined.
Assemble the Rollati
- 5
Fill the Pasta Sheets
Lay out the pasta sheets on a clean surface. Place a generous spoonful of the ricotta filling along one edge of each pasta sheet.
- 6
Roll the Pasta Sheets
Carefully roll up the pasta sheets over the filling, starting from the edge with the filling, to form a tight cylinder. Pinch the ends to seal.
Make the Pistachio Cream
- 7
Prepare the Cream
In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream, pureed pistachios, grated Parmesan, salt, and black pepper. Cook until heated through and slightly thickened.
Bake the Rollati
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Place Rollati in Baking Dish
In a greased baking dish, place the rolled pasta seam side down. Pour the pistachio cream over the rollati, ensuring they are well coated.
- 10
