Content

• Ingredients
• Sauce
• Ricotta filling
• Mascarpone sauce
• Steps
• Part 1 of 3: Making the sauce
• Part 2 of 3: Filling for the rolls of dough
• Part 3 of 3: Baking the rolls of dough
• Tips
• What do you need

Filled dough rolls are not only delicious, but they are also very fun to make - you can even involve the whole family in filling the tubes with the filling. There are hundreds of varieties of veggie-filled straws, but you can find the classic recipe in this article.

Ingredients

Sauce

• 3 tbsp. tablespoons of olive oil
• 8 garlic cloves, minced
• 3 tbsp. tablespoons of powdered sugar
• 2 tbsp. spoons of red wine vinegar
• Four 400-gram cans of chopped tomatoes
• Small bunch of basil leaves

Ricotta filling

• 8 oz (230 g) spinach, peeled
• 2 cups ricotta cheese
• 1 egg
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 10 rolls of dough
• Parmesan cheese (for sprinkling)

Mascarpone sauce

• Two 250g boxes of mascarpone
• 3 tbsp. spoons of milk

Steps

Part 1 of 3: Making the sauce

1. 1 Heat three tablespoons of olive oil in a large saucepan. While the saucepan is heating, chop eight garlic cloves and add them to the butter. Stir the minced garlic in the oil for one minute, or until it starts to soften.
   • If you're short on time, you can buy tomato sauce from the store. Basil or garlic tomato sauce is especially good for this recipe.
2. 2 Add vinegar, sugar, and tomatoes to the saucepan. These ingredients will make up the bulk of the sauce. Simmer the sauce for about 20 minutes. Stir occasionally to keep the sauce from burning.
3. 3 Add basil to the sauce. Once the sauce is done, add the basil, stir well, then set the sauce aside. Keep it in a saucepan or transfer to a container if you will be making the ducts later.
   • You can also divide the sauce into two different baking tins if you prefer the gravy rolls. Or, pour half of the sauce into a baking dish and leave the other half as a gravy over the pastry tubes.
4. 4 Make mascarpone sauce. This is optional, but highly recommended. Place 250 grams of mascarpone (about two boxes) in a medium bowl. Add three tablespoons of milk and whisk everything together. Add your favorite seasoning and let stand.

Part 2 of 3: Filling for the rolls of dough

1. 1 Preheat oven to 400 ° F (204.4 ° C). While the oven is heating up, fill a large saucepan with water.Add a pinch of salt and bring to a boil. You are not going to make your own rolls of dough, your goal is to make them a little softer. As soon as the water boils, dip the dough tubes into it. Cook them for a few minutes. They should soften a little, but not lose their shape.
   • You can also use square pieces of pasta dough rather than traditional rolls of dough. They also need to be slightly warmed up.
2. 2 Rinse the spinach. Then, without getting wet, place it in a frying pan and set it on medium-high heat. Stir the spinach until it sticks and dries - this should take about one minute. Then place the spinach in a colander and use the convex part of a spoon to squeeze out the remaining moisture.
   • If you're in a rush, you can use a bag of frozen minced spinach. Simply dry it in the microwave, then place it in a colander and squeeze out excess liquid with the convex part of a spoon.
3. 3 Place the spinach on a cutting board. Chop it finely with a large cleaver knife. The spinach will form part of the filling, and the thinner you cut it, the more uniform the filling will be.
4. 4 Place the ricotta in a medium bowl. Add spinach to the ricotta. Combine the ingredients with a large wooden spoon to make a smooth paste. Season with salt and pepper to taste. Once you've seasoned the filling to taste, add one egg and stir well. If you don't plan to use the filling right away, cover it with foil or plastic wrap and refrigerate.
   • You can add a lot more to the filling for the tubes, for example, a little pine nuts, a little nutmeg, fried vegetables.
5. 5 Cut a corner of the large airtight bag. This will be your filling tool. If you have a piping bag, you can use it. Place the ricotta filling in a plastic bag. Press gently on the bag so that the mixture fills the tube.
   • If you choose to use pasta squares, place them on a plate. Spoon the ricotta and place in the center of the square. Roll a sheet of dough around the filling.

Part 3 of 3: Baking the rolls of dough

1. 1 Place the pasta rolls side by side on a baking dish. They should not lie on top of each other, but side by side, side by side (so that you can put as many of them as possible, but so that they do not stick together).
2. 2 Pour the sauce over the pastry rolls. If you've made mascarpone sauce, place it on the pastry rolls. Pour the rest of the sauce over the tubes and sprinkle with Parmesan on top.
   • If you like, you can pour half of the sauce onto the pastry tubes and leave half in the bowl. When the rolls are ready, heat the remaining sauce and have your guests add as much sauce to the tubes as they like.
3. 3 Cover a baking dish with aluminum foil, place in the oven and bake for 20 minutes. After 20 minutes, remove the foil and bake the straws for another 20 minutes, or until they turn golden on top.
4. 4 Remove the straws from the oven. Let them sit for another five minutes and serve. Enjoy!
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Tips

• If you haven't found the rolls of dough, you can use lasagna sheets - soak them in boiling water until they are soft enough to roll out.
• Children can be good helpers in the filling of the straws if they are familiar with the kitchen.
• The types of toppings can only be limited by your imagination. Try different sauces, toppings, and combinations.

What do you need

• 3 deep bowls
• Baking dish or other baking dish
• Pastry bag or ziplock bag
• Wooden spoon
• Spatula
• Cutting board
• Knife
• Aluminium foil