Include in Print View:

No Bake Pasta Bread

No Bake Pasta Bread recipe image
This unique "no-bake" creation combines the comfort of fresh pasta with the savory richness of a stuffed roll. Unlike traditional breads, this dish uses a fresh egg pasta dough as the outer layer, wrapped around a creamy filling of reduced-fat ricotta, roasted pumpkin cubes, and tender silverbeet. The result is a soft, pillowy texture with bursts of sweet pumpkin and earthy greens. It serves as an excellent vegetarian main or a substantial appetizer for gatherings. Since the pasta dough is rolled thin and the filling is pre-cooked or soft, it requires no oven time, making it a quick and impressive centerpiece that pairs beautifully with a light salad or a drizzle of olive oil.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 159.4
Dietary: Vegetarian
Description
This unique "no-bake" creation combines the comfort of fresh pasta with the savory richness of a stuffed roll. Unlike traditional breads, this dish uses a fresh egg pasta dough as the outer layer, wrapped around a creamy filling of reduced-fat ricotta, roasted pumpkin cubes, and tender silverbeet. The result is a soft, pillowy texture with bursts of sweet pumpkin and earthy greens. It serves as an excellent vegetarian main or a substantial appetizer for gatherings. Since the pasta dough is rolled thin and the filling is pre-cooked or soft, it requires no oven time, making it a quick and impressive centerpiece that pairs beautifully with a light salad or a drizzle of olive oil.
Ingredients
  • 300 g &# 226;ÂÂ00â flour for pasta, plus extra to dust
  • 1/2 teaspoon Salt
  • 3 Eggs, at room temperature
  • 250 g Fresh reduced-fat ricotta
  • 200 g Pumpkin, cut into 2cm pieces
  • 1 Bunch silverbeet, stalks discarded, leaves finely chopped
  • 4 Green onions, finely chopped
  • 1 tablespoon Vegetable or olive oil
Directions
  1. 1
    Sift the flour into a large bowl and stir in the salt.
  2. 2
    Make a well in the center of the flour mixture.
  3. 3
    Crack the eggs into the well.
  4. 4
    Using your fingers, gradually mix the flour into the eggs until a shaggy dough forms.
  5. 5
    Press the mixture into a ball and knead on a lightly floured work surface until smooth and elastic.
  6. 6
    Shape the dough into a disc, cover with plastic wrap, and chill for 1 hour.
  7. 7
    While the dough chills, prepare the filling by mixing the ricotta, chopped silverbeet, green onions, and cooked pumpkin pieces in a bowl. Season with salt and pepper to taste.
  8. 8
    Divide the chilled dough into four equal portions.
  9. 9
    For each portion, roll the dough through a pasta machine on the thickest setting.
  10. 10
    Fold the dough in half and roll it through the machine again.
  11. 11
    Repeat folding and rolling, adjusting the machine setting to thinner levels and dusting with flour as needed, until the sheets are about 1.5mm thick.
  12. 12
    Spread a generous layer of the ricotta filling onto each pasta sheet.
  13. 13
    Roll the sheets tightly into logs or fold into squares, depending on desired shape.
  14. 14
    Drizzle with olive oil and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 159.4kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 3.0g15%
Cholesterol 26.2mg9%
Sodium 351.8mg15%
Total Carbohydrate 12.0g4%
Dietary Fiber 1.8g8%
Sugars 5.9g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no bake, pasta, bread, ricotta, pumpkin, silverbeet, spinach, fresh pasta, vegetarian, roll, herb, green onion, olive oil, homemade, easy, appetizer, main, italian, fusion, party food
Read it online: https://www.chefs-mate.com/recipe/no-bake-pasta-bread/