500 g of fresh ricotta
1 finely chopped onion
1 garlic clove, minced
1 tablespoon of parsley and chives, finely chopped
3 tomatoes, peeled and seeded, blended in a blender
2 tablespoons of olive oil
3 tablespoons of grated cheese
3 tablespoons of wheat flour
Salt, black pepper, and tomato sauce to taste
Grated cheese for dusting
500 g of fresh ricotta
1 finely chopped onion
1 garlic clove, minced
1 tablespoon of parsley and chives, finely chopped
3 tomatoes, peeled and seeded, blended in a blender
2 tablespoons of olive oil
3 tablespoons of grated cheese
3 tablespoons of wheat flour
Salt, black pepper, and tomato sauce to taste
Grated cheese for dusting
Sauté the onion, garlic, parsley, and chives in olive oil
Add the tomato and continue sautéing
Add the ricotta, grated cheese, flour, salt, and black pepper
Mix until it forms a ball at the bottom of the pan
Remove from heat and let cool
Dust a smooth surface with flour and shape into roulades
Cut the roulades into small cubes
If the dough is too hard to work with, dampen your hands with oil or water
Place the roulades in a greased refrigerator and drizzle with tomato sauce
Dust with grated cheese to taste and bake in a medium preheated oven to gratinate.
