Rondelli: how to make them without using 1 tray, 100% in the oven

Rondelli, filled pasta, prepared in the oven without cooking anything previously

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How to make rondelli, using lasagna, ricotta filling and easy no-cook tomato sauce.

Recipe for 2 people.

Classic (without restrictions), Vegetarian

Preparation: 01:10

Interval: 00:40

TOOLS

1 board(s), 2 bowl(s), 1 vertical vegetable mill (optional), 1 ovenproof dish or individual dishes

EQUIPMENT

conventional

METERS

cup = 240ml, spoon = 15ml, teaspoon = 10ml, teaspoon = 5ml

Fresh lasagna ingredients

150 g of pre-cooked lasagne (measures 20×15 cm and 50 g each)

Ingredients for the ricotta filling:

250 g crumbled ricotta or as required (see preparation)

dried oregano to taste (or dried herbs de Provence)

salt to taste

pepper to taste

Raw Seasoned Tomato Sauce Ingredients:

3/4 cans of peeled tomatoes, with juice

1/4 can(s) of water

salt to taste

pepper to taste

Ingredients to finish

grated Parmesan cheese

PRE-PREPARATION:

1. Take fresh lasagna out of the refrigerator half an hour before you start preparing it.
2. Separate recipe ingredients and utensils.
3. Preheat the oven to 180°C.

PREPARATION:

Raw Seasoned Tomato Sauce:

1. The tomato sauce must cover all the dough, so the quantities suggested in the ingredients must be adapted to the size of your refractory.
2. In a bowl, put the peeled tomato with the juice and mash it with a vertical potato masher or a spoon until you get a rustic puree.
3. Add the water, salt and pepper and mix well: it must be a liquid sauce, because it will cook the pasta.
4. Reserve.

Ricotta rounds:

1. Put the ricotta in another bowl and crumble it very well with your hands. Season with salt and pepper, oregano or dried herbs and mix until smooth. Reserve.
2. Arrange the sheets of lasagne pasta on a work surface lined with transparent film, side by side, overlapping them slightly in the sense of the width, forming one or more rectangles measuring 60 cm by 45 cm (3 sheets).
3. Carefully spread the ricotta filling over the pastry.
4. Roll up the washers, in the shape of a roulade, lengthwise, pressing them so that they are very firm with the help of the film.
5. Place half of the tomato puree in the refractory(s).
6. Cut the rounds into slices 2 fingers thick each (3 slices per person) and arrange them in the ovenproof dish/s with the cut side facing upwards, leaving the filling visible.
7. Drizzle with the remaining seasoned tomato sauce.
8. Sprinkle with grated Parmesan.
9. Place in the preheated oven at 180°C and bake for about 30-40 minutes or until the dough is cooked and the cheese au gratin on top.

FINISHING AND ASSEMBLY:

1. Serve the rounds in the refractory(s) or distribute it on the plates.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.