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
Method
Pasta Preparation
- 1
Make the Pasta Dough
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll Out the Pasta
After resting, divide the dough into four sections. Using a pasta machine or rolling pin, roll each section into thin sheets, about 1/16 inch thick. Cut into rectangles approximately 4x6 inches.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, salt, and black pepper. Mix well until smooth and creamy.
Assembly and Baking
- 4
Assemble the Rolattini
Preheat the oven to 375°F (190°C). Take one pasta rectangle, place a spoonful of the filling at one end, and roll it tightly into a cylinder. Repeat with remaining pasta and filling.
- 5
Prepare for Baking
Spread a thin layer of tomato basil sauce on the bottom of a baking dish. Arrange the rolled pasta in the dish, seam side down. Pour the besciamella sauce over the top, followed by a generous layer of tomato basil sauce.
- 6
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.