Stuffed Pasta Rolls
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g flour, smooth
- 150 g semolina, (durum wheat semolina)
- 3 tablespoon oil
- 5 egg (s)
- 2 cloves garlic)
- 500 g minced meat, mixed
- salt and pepper
- 1 bunch soup greens
- 200 ml meat broth
- 1 teaspoon tomato paste
- 3 onion (s)
- 0.5 ½ bunch parsley
- 2 tablespoon breadcrumbs
- 1 cup sour cream
- 1 teaspoon, leveled nutmeg
- 7 tablespoon water
Print Recipe
Pin Recipe Instructions
- Knead the flour, semolina, 3 eggs, oil, salt and water into a thick dough and leave to rest for about 30 minutes.
- In the meantime, peel and finely chop the onion and garlic for the filling. Wash the parsley and also finely chop it.
- Now mix with the minced meat, breadcrumbs, tomato paste and the remaining 2 eggs and season well.
- Roll out the dough thinly and brush with the meat mixture and roll it up from the long side. Cut the rolling pin into 2 cm wide strips.
- For the sauce, clean, wash and finely chop the soup greens. Sauté the vegetables in oil in a pan for 5 minutes, add the meat stock and simmer for another 5 minutes. Puree with the hand blender and refine with sour cream, salt and pepper.
- Briefly fry the slices in a little oil on both sides and serve with the sauce.
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