Main Course

Artichoke & Ricotta Rollatini

October 16, 2017

If you’ve ever wanted to make individual lasagna burritos, then this is the way to go! Rollatini’s are my new favorite baked pasta and I implore you to give these a try. I’m 100% going the traditional bolognese with red sauce the next go around, but these were just fantastic! Artichokes FTW!

Begin by adding a pinch of salt to a large pot of boiling water.

Clean and trim 4 artichokes. 

Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.

Once the artichokes are done cooking allow them to cool before handling.

Remove the leaves from each artichoke (saving for a snack).

Scoop out the fibrous center…

…leaving only the artichoke hearts. 

Chop up the artichoke hearts (cooked) and add them to a bowl.

Add 1 cup of chopped arugula…

…1/2 cup of ricotta…

…2 egg yolks…

…1 tsp chopped lemon zest…

…salt…

…and pepper.

Give this a good mix and refrigerate until ready to use.

In a food processor combine 3 egg yolks…

…1/4 cup of water…

…1 tsp of salt…

…1 1/4 cups of all purpose flour (00 recommended)…

… and 1/4 cup of olive oil.

Blend, intermittently checking the texture and adding more water if necessary.


The dough should stick together and be clay like.

 

Transfer the dough to a work surface.

Knead it for about five minutes until you have a small ball of dough.

Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.

When the dough has rested, remove it from the fridge and roll it out.

Divide it into two…

…roll out one half…

…and then begin pressing it into sheets using a pasta maker.

Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.

With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size.

Use a pasta cutter (optional) to flute the edges of the pasta sheets.

Dust each sheet of pasta with a little flour and transfer them to a tray.  

In a medium pot simply boil each pasta sheet until they are al dente.

Coat a tray with a drizzle of olive oil.

Strain the pasta before coating in the oil.

Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle.

Gently roll the rollitini.

Transfer to a tray coated in oil. Repeat the process. 

Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish.

Transfer in the rollitinis.

Top with a few more spoonfuls of cream…

…some shredded mozzarella…

…and fresh parmesan to finish.

Bake at 375F for 20 minutes or until the cheese is a golden brown. 

Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil.

Add some fresh parmesan cheese and ENJOY! 

Artichoke & Ricotta Rollatini

Ingredients

  • Pasta:
  • 1 1/4 cup all purpose flour (00 recommended)
  • 3 egg yolks
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • Filling:
  • 4 artichoke hearts (cooked)
  • 1/2 cup ricotta
  • 1/4 cup parmesan
  • 2 egg yolks
  • 1 cup chopped arugula or spinach
  • 1 tsp chopped lemon zest
  • salt and pepper
  • Cream Sauce:
  • 1/2 cup cream
  • lemon zest
  • garlic
  • thyme
  • *Mozzarella & Parmesan to finish

Instructions

  1. Begin by adding a pinch of salt to a large pot of boiling water. Clean and trim 4 artichokes. Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.
  2. Once the artichokes are done cooking allow them to cool before handling. Remove the leaves from each artichoke (saving for a snack) and scoop out the fibrous center leaving only the artichoke hearts.
  3. Chop up the artichoke hearts (cooked) and add them to a bowl along with 1 cup of chopped arugula , 1/2 cup of ricotta, 2 egg yolks, 1 tsp chopped lemon zest, salt, and pepper. Give this a good mix and refrigerate until ready to use.
  4. In a food processor combine 3 egg yolks, 1/4 cup of water, 1 1/4 cups of all purpose flour (00 recommended), 1/4 cup of olive oil, and 1 tsp of salt. Blend, intermittently checking the texture and adding more water if necessary. The dough should stick together and be clay like. Transfer the dough to a work surface and knead it for about five minutes until you have a small ball of dough. Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.
  5. When the dough has rested, remove it from the fridge, roll it out, divide it into two, roll out one half, and then begin pressing it into sheets using a pasta maker. Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.
  6. With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size. Use a pasta cutter (optional) to flute the edges of the pasta sheets. Dust each sheet of pasta with a little flour and transfer them to a tray.
  7. In a medium pot simply boil each pasta sheet until they are al dente. Coat a tray with a drizzle of olive oil and strain the pasta before coating in the oil.
  8. Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle. Gently roll the rollitini and transfer to a tray coated in oil. Repeat the process.
  9. Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish, transfer in the rollitinis, top with a few more spoonfuls of cream, some shredded mozzarella, and fresh parmesan to finish. Bake at 375F for 20 minutes or until the cheese is a golden brown.
  10. Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil. Add some fresh parmesan cheese and ENJOY!
http://www.byrontalbott.com/artichoke-ricotta-rollatini/

| Top Left: Pasta Maker | Top Middle: Boos Cutting Board | Top Right: Food Chopper |
| Bottom Left: Baking Dish | Bottom Middle: Glass Bowl Set | Bottom Right:  All-Clad Sauce Pan |

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