Noodle Roll Filled with Broccoli

Ingredients

• 400 g flour
• 4 eggs
• 1 EL cold-pressed olive oil
• Salt
• 1 medium broccoli
• Salt
• 1 Garlic clove
• cold-pressed olive oil
• 350 g ricotta
• Salt
• freshly ground pepper
• 1 tsp chili flakes

Instructions

1. 1.

   Place the flour on a work surface, press a well in the center. Crack the eggs into it, sprinkle with salt, add the oil and sift the flour over the eggs from the edges. Knead everything thoroughly. Shape the dough into a ball, wrap it in foil and let rest for about 30 minutes.

2. 2.

   Wash, trim and cut the broccoli into florets; blanch in salted water for 6–7 minutes until slightly soft. Drain and mash with a fork, then mix in ricotta, salt, pepper and chili flakes. Press the garlic clove through a press and stir everything vigorously again.

3. 3.

   Divide the dough into two portions, roll each on a floured surface into rectangles, spread half of the filling on one rectangle and roll it up. Repeat with the second portion. Wrap the noodle rolls tightly in oiled cling film and then in aluminum foil. Place them in a large pot of salted water and simmer for about 30 minutes.

4. 4.

   Remove the noodle rolls from the pot, let them dry slightly, unwrap and slice into rounds. Arrange the slices on plates and drizzle with good olive oil before serving. Optionally finish with melted butter if desired.