Rondelle with Abobora and Ricotta

Name: Rondelle with Abobora and Ricotta
Yield: 55
Ingredients: 1 cup of milk; 2 eggs; 1 tablespoon of olive oil; 1 cup of all-purpose flour; 1 teaspoon of active dry yeast.; Stuffing; 1 cup of vegetable broth; 300g of abobora cut into cubes; 2 cups of ricotta cheese mixed with a fork; 6 tablespoons of grated Parmesan cheese; Salt and pepper to taste; Sprinkled with shredded cheese for serving

1
1 cup of milk
2
2 eggs
3
1 tablespoon of olive oil
4
1 cup of all-purpose flour
5
1 teaspoon of active dry yeast.
6
Stuffing
7
1 cup of vegetable broth
8
300g of abobora cut into cubes
9
2 cups of ricotta cheese mixed with a fork
10
6 tablespoons of grated Parmesan cheese
11
Salt and pepper to taste
12
Sprinkled with shredded cheese for serving

Ingredients

1
1 cup of milk
2
2 eggs
3
1 tablespoon of olive oil
4
1 cup of all-purpose flour
5
1 teaspoon of active dry yeast.
6
Stuffing
7
1 cup of vegetable broth
8
300g of abobora cut into cubes
9
2 cups of ricotta cheese mixed with a fork
10
6 tablespoons of grated Parmesan cheese
11
Salt and pepper to taste
12
Sprinkled with shredded cheese for serving

Directions

1
In a blender, beat well the milk, eggs, olive oil, flour, and yeast
2
In a 25cm non-stick skillet, lightly greased with oil, make the disks and cook them on both sides
3
Stuffing: Cook the abobora in a pot until very tender
4
Drain, let it cool well, and mash it with a fork
5
Then, mix the ricotta cheese, Parmesan cheese, salt, and pepper to form a paste
6
On each disk, spread a layer of stuffing, roll like a roulade, and cut into rondelles 1.5cm thick
7
Serve hot, sprinkled with grated Parmesan cheese.