Roll Of Ricotta And Artichokes

Preparation:

Preparation: Prepare the tomato sauce as indicated in the corresponding recipe. Remove the harder outer leaves and thorns from the artichokes, divide them in half, remove the hay and cut them into wedges, dipping them in water acidulated with lemon juice to prevent them from darkening. Finely chop the parsley and garlic, fry the chopped garlic for a few moments in a large saucepan with the oil over moderate heat, then add the artichokes and salt. Cook the vegetables over moderate heat until they are soft; if they tend to dry out too much, wet them with a few spoonfuls of milk and, finally, with white wine. Remove them from the heat and let them cool, then chop them and mix them with the ricotta. With the ingredients listed, prepare the egg pasta following the instructions given in the corresponding recipe, then roll it out on a tea towel into a thin sheet of rectangular shape and cover it with the prepared filling, forming an even layer. Roll the dough up on itself, along the longer side, enclosing the filling inside. Wrap the roll in a thin cloth, close the ends and cook the preparation in a saucepan with lightly boiling salted water for about 45 minutes. After the indicated time, remove the roll from the container, let it cool, free it from the cloth and cut it into regular slices. Arrange the latter in a baking dish and heat them briefly in the oven, then divide them into individual dishes, in which you have already put a little hot tomato sauce, and serve with the rest of the sauce on the side.