Thyme Pasta Rolls

Ingredients

• 300 g flour
• 0.5 tsp Salt
• 2 Eggs
• 1 egg yolk
• 2 tbsp oil
• 2 tbsp water
• flour (for the work surface)
• 300 g green asparagus
• 300 g ricotta
• 2 tbsp starch
• nutmeg
• Salt
• pepper (ground)
• 2 tsp thyme
• 4 tbsp freshly grated Parmesan
• 250 ml vegetable broth
• 4 tbsp liquid butter
• 1 tbsp Olive Oil
• fresh thyme
• parmesan for sprinkling

Instructions

1. 1.

   Knead all dough ingredients in a bowl into a smooth, pliable dough and cover to rest for about 30 minutes.

2. 2.

   Peel only the lower third of the asparagus, trim ends, cut into small pieces. Cook in boiling salted water for about 12 minutes, drain, shock, let dry, then blend with ricotta. Season with salt, pepper, and nutmeg.

3. 3.

   Stir in starch, thyme, and parmesan.

4. 4.

   Knead dough on a floured surface, divide in half, roll each part very thin into long rectangles.

5. 5.

   Spread the prepared filling onto the dough halves, leaving edges slightly free, roll from the long side and place seam downwards.

6. 6.

   Cut dough rolls into about 4 cm thick slices, stand upright with some space between them in an oiled, fireproof dish.

7. 7.

   Pour heated broth over, sprinkle thyme, cover with foil, bake at 180°C for about 35 minutes. Serve on warmed plates, brush with liquid butter and sprinkle parmesan.