250g of pasta dough.
Mousseline:
1/4 cup of olive oil
2 medium onions, finely chopped
2 kg of ripe tomatoes, diced
2 small carrots, sliced
1/4 cup of water
Salt and black pepper to taste.
Filling:
1 cup of ricotta cheese
1 cup of fresh white cheese
1/4 cup of gorgonzola cheese
3 tablespoons of milk
1 cup of grated Parmesan cheese
250g of pasta dough.
Mousseline:
1/4 cup of olive oil
2 medium onions, finely chopped
2 kg of ripe tomatoes, diced
2 small carrots, sliced
1/4 cup of water
Salt and black pepper to taste.
Filling:
1 cup of ricotta cheese
1 cup of fresh white cheese
1/4 cup of gorgonzola cheese
3 tablespoons of milk
1 cup of grated Parmesan cheese
Mix the ricotta, white cheese, and gorgonzola together with the milk until a smooth paste forms. Reserve
Mousseline:
Heat the olive oil in a pan, then add the onions and sauté until they're golden brown
Add the tomatoes, carrots, water, and simmer covered for 30 minutes
Strain the mixture through a sieve
In another pan, heat the olive oil, then sauté the garlic
Add the strained mousseline, season with salt and black pepper, and let it thicken for 20 minutes
Assembly:
Distribute the filling on each sheet of pasta dough, roll it up like a roulade
Wrap each roulade in plastic wrap and refrigerate for at least an hour
Cut each roulade into 5 slices
Arrange the cheese fritters in a dish, top with the mousseline, sprinkle with Parmesan cheese, and bake in a preheated oven for 20 minutes
Serving:
