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Recette

Stuffed wraps with cheese

30 minutes

4 people

Entrée

Easy

5/5

Instructions

Ingredients
  • Tomato Sauce
  • Pepper
  • Salt
  • 250 g. Le Berger Ricotta
  • Parsley
  • 60 g. Le Berger Edam Cheese
  • 2 Eggs
  • 400 g. Durum Wheat Semolina

In a bowl, mix Le Berger Ricotta with Parmigiano Reggiano, a pinch of salt and pepper, chopped parsley, and an egg.

Let it rest in the refrigerator for about half an hour.

Meanwhile, mix semolina, another egg, a pinch of salt, the required amount of water, and work the dough well.

Once well-prepared, roll it out to about 3 mm thickness.

Take the previously prepared Le Berger Ricotta mixture and place spoonfuls on the homemade dough.

Fold the dough to cover the filling and, with a glass, cut the dough, leaving the filling in the middle of each circle, like dumplings.

Press with a fork on the sides of the "dumpling" to prevent the filling from coming out.

Cook in boiling water and serve with sauce.

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