Ingredients for the Egg-Pasta
- 300 g Plain Flour
- 3 Eggs
Ingredients for the Filling
- 300 g Zucchini
- 2 Shallots
- 200 g Robiola Cheese (or any cream cheese)
- 200 g Ricotta Cheese
- 1 Egg
- 50 g Butter
- 80 g Grated Parmesan Cheese
- Salt and Pepper
- Béchamel Sauce
How to prepare the Fresh Egg Pasta Rolls with Zucchini
(read while watching the video)
Cut the zucchini into thin slices.
Peel a shallot, grind it and fry it in a large pan with half of the butter.
Add the zucchini and fry with the lid on at low heat for 15 Min.
Take the lid off and let evaporate for a couple of minutes, then add salt.
In the Thermomix bowl, mix a tablespoon of parsley with thyme, robiola cheese, ricotta cheese, the egg, pepper and the zucchini you just cooked. 20 Sec. Speed 4.
Prepare egg pasta then roll it out and divide in 4 rectangles of 40 cm long. Place them on baking paper and spread the zucchini mixture.
Now roll it.
Then wrap each roll with the greaseproof paper and fasten the ends with cooking string.
Boil the rolls in a large bowl filled with salted water for 25 minutes.
Strain the rolls, take off the paper and cut into slices.
Put these slices in a baking pan and dress with béchamel sauce and grated parmesan cheese.
Bake for about 20 Min. at 180°C.
Translated from the Italian recipe
Rotolo di Pasta all'uovo alle Zucchine con il Bimby