Spanish Pasta Roll Recipe
I think this Spanish Pasta Roll is one of the best rolls I have made so far. The vegetable with cheese filling in them has worked a great way to add on to the taste of this Spanish Pasta Roll dish. Great roll to make!
Ingredients
PASTA:
1 1/2 cups (295 ml) Whole Grain Flour
2 tbs (30 ml) butter, melted
2 eggs, beaten dash of salt
FILLING:
2 cups (480 ml) ricotta cheese
4 oz (120 g) canned green chiles, chopped
1/4 cup (60 ml) fresh cilantro, chopped
1/4 tsp (1 ml) oregano
1/4 tsp (1 ml) salt
1/8-1/4 tsp (.5-1 ml) red pepper, to taste
3/4 cup (180 ml) corn kernels
3/4 cup (180 ml) tomato, chopped
1/4 cup (60 ml) green onion, chopped
1/4 tsp (1 ml) garlic powder
Directions
Preheat oven to 375°F (190°C).
Prepare pasta by making a well in the flour and pouring in butter, eggs and salt.
Mix thoroughly and roll into ball.
Keep dough covered while preparing the filling.
Add all the filling ingredients together.
Stir just until everything is coated and mixed.
Roll out dough on a floured surface to a 12x16-inch baking dish.
Spread evenly with filling and roll like a jelly roll.
Seal edges with water.
Bake for approximately 25 minutes.
Prepare pasta by making a well in the flour and pouring in butter, eggs and salt.
Mix thoroughly and roll into ball.
Keep dough covered while preparing the filling.
Add all the filling ingredients together.
Stir just until everything is coated and mixed.
Roll out dough on a floured surface to a 12x16-inch baking dish.
Spread evenly with filling and roll like a jelly roll.
Seal edges with water.
Bake for approximately 25 minutes.
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