Roll with leeks and ham
Instructions
In a bowl mix cottage cheese, sieved, with cream and Parmesan, so you get a rather soft.
Clean the leeks, cut into chunks and boil them in a pot with salted water for about 15 minutes.
Roll out the pastry on a cloth in a thin rectangular pastry.
Cover it with the ricotta mixture, put the slices of ham and above the latter resting with the order the pieces of Leek.
Roll up the pastry, enclosing inside the filling, wrap it tightly in a thin cloth, close the latter at the ends and bake the rolls in a pot with salted water boiling gently for 45 minutes.
In a small saucepan fry the chopped Ham with butter, add the cream and let it warm up without it boiling.
When the roll is ready, let it cool and cut into slices.
Let them warm up briefly in the oven, placed in a baking dish, then distribute them in six individual dishes with a bit of cream sauce and serve.
Ingredients and dosing for 6 persons
- 400 g of type egg pasta dough
- For the filling:
- 400 g of ricotta
- 3 tablespoons of cream
- 2 tablespoons of grated parmesan cheese
- 100 g of ham
- 400 g of leeks
- Salt
- For the sauce:
- 40 cl of cream
- 1 walnut butter
- 50 g of ham
- 3 leaves sage