Dough
"1/3 cup of wheat flour"
"2 tablespoons of grated Parmesan cheese"
"1 tablespoon of olive oil"
"500g of fresh ricotta cheese crumbled"
"1 egg"
"1 handful of spinach leaves 1 chicken bouillon cube"
"Salt to taste"
Sauce
"4 cups of tomato puree"
"1 tablespoon of sunflower seed oil"
"2 cloves of garlic minced"
"1 medium onion chopped"
"1 small carrot peeled and sliced"
"1 sprig of rosemary"
For dusting
"1/4 cup of grated Parmesan cheese"
Dough
"1/3 cup of wheat flour"
"2 tablespoons of grated Parmesan cheese"
"1 tablespoon of olive oil"
"500g of fresh ricotta cheese crumbled"
"1 egg"
"1 handful of spinach leaves 1 chicken bouillon cube"
"Salt to taste"
Sauce
"4 cups of tomato puree"
"1 tablespoon of sunflower seed oil"
"2 cloves of garlic minced"
"1 medium onion chopped"
"1 small carrot peeled and sliced"
"1 sprig of rosemary"
For dusting
"1/4 cup of grated Parmesan cheese"
Wash the spinach leaves and separate only the leaves
Place them in a saucepan, cover, and cook over medium heat for 5 minutes or until wilted
Squeeze gently to remove excess liquid, chop, and reserve
In a bowl, mix together the ricotta cheese with flour, egg, cooked spinach, Parmesan cheese, olive oil, and salt
Knead lightly until smooth
Roll out the dough on a floured surface to form long rolls and cut into small pieces
Boil 2 liters of water and add chicken bouillon cube
Cook the roulade slowly until it rises to the surface
Remove with a skimmer, place in a dish, and reserve
Sauce
Saute the onion and garlic in sunflower seed oil for 5 minutes
Add tomato puree, carrot, and rosemary
Stir occasionally and cook over medium heat for 30 minutes
Blend in a blender and spread over the roulade
Dust with Parmesan cheese and serve.
