Pasta rolls with salsicce and kale

Ingredients

Directions

1. 1

   Take the pasta dough out of the refrigerator 30 minutes before processing. Do not open the packs until just before processing. Cut the sausages into pieces about 2 cm wide. Peel and finely dice 2 onions and garlic.

2. 2

   Peel, clean and finely dice the parsley root and carrot. Wash the rosemary and thyme, shake dry. Remove needles or pluck leaves from the stalks and chop finely. Heat 2 tablespoons of oil in a large pot.

3. 3

   Fry sausages, onions, garlic, parsley root, carrot and herbs in it. Sprinkle with sugar and allow to caramelize. Deglaze with vinegar, tomatoes and stock, bring to the boil and simmer for about 6 minutes.

4. 4

   Season sauce with salt and pepper, set aside.

5. 5

   Sort the kale and wash and drain thoroughly. Leaves and cut into rough strips. Peel 1 onion and cut into fine strips. Heat 2 tablespoons of oil in a pot and fry the onion until transparent.

6. 6

   Add kale, braise vigorously, deglaze with 200 ml water, bring to the boil and simmer for about 5 minutes. Drain the cabbage well and let it cool down.

7. 7

   Squeeze the cabbage and mix with half the ricotta. Season with salt and pepper. Roll out the dough. With a dough wheel (or knife) cut each into 10 strips (each approx. 7 x 30 cm). Spread kale on top and roll up.

8. 8

   Divide the tomato sauce into 2 casseroles, add the pasta rolls and crumble the rest of the ricotta over them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.