Dough
4 cups all-purpose flour
1/2 cup grated Parmesan cheese
8 tablespoons butter, softened
5 tablespoons milk
11/2 teaspoons active dry yeast
250g ricotta cheese
1 egg
Filling
2/3 cup heavy cream
4 tablespoons confectioner's sugar
2 tablespoons unsalted butter, softened
200g raisins soaked in rum
100g ground walnuts
100g chopped walnuts
For dusting
Confectioner's sugar
Accessory
Form for opening with 23cm diameter
Dough
4 cups all-purpose flour
1/2 cup grated Parmesan cheese
8 tablespoons butter, softened
5 tablespoons milk
11/2 teaspoons active dry yeast
250g ricotta cheese
1 egg
Filling
2/3 cup heavy cream
4 tablespoons confectioner's sugar
2 tablespoons unsalted butter, softened
200g raisins soaked in rum
100g ground walnuts
100g chopped walnuts
For dusting
Confectioner's sugar
Accessory
Form for opening with 23cm diameter
Dough
Pass the ricotta through a sieve
Combine the egg, Parmesan cheese, milk, and butter
Beat well
Add the flour and yeast, and mix
Knead quickly
Using a rolling pin, roll out the dough to obtain a rectangle 30 x 36cm
Filling
Mix well the butter, heavy cream, confectioner's sugar, ground walnuts, and Parmesan cheese
Spread over the dough
Dust with raisins and chopped walnuts
Roll up like a roulade
Press the edges
Cut into nine slices
Grease the mold with butter
Place the rolls side by side, in the mold, and slightly press them down
Bake in a hot oven for 40 minutes or until golden brown
Remove from the mold, dust with confectioner's sugar, and serve.
