Fresh pasta swirls with ham and cheese Quick and easy recipe
Fresh pasta rolls with ham and cheese: In Romagna they are called swallow's nests, in my part they are called stuffed swivels in the oven, a sheet of handmade pasta that contains a filling of ham, mushrooms and cheese, cut into swivels, to be baked and enjoyed! Homemade pasta (with egg) is not difficult to make, indeed, it only takes a few minutes for preparation and only 2 ingredients! Perfect recipe for a Sunday lunch or for a day of celebration (Carnival, Halloween ...) and on any occasion you want to spoil your guests! Try it!
Ingredients for 4 people
For the egg pasta
- 2 eggs
- 200 grams of flour 00
For the stuffing
- cooked ham 150 gr
- 150 gr of champignon mushrooms
- 150 gr of sliced cheese (Swiss cheese or scamorza cheese)
For the bechamel
- 500 ml of milk
- 50 gr of butter
- 40 grams of flour
- salt and nutmeg
- Parmesan Cheese
How to make fresh pasta Girelle with ham and cheese
Prepare all the ingredients on the work surface (1), put the eggs and a little flour (keep the rest aside) in a bowl, turn with a fork and add the flour as it is absorbed (2). Pour the dough (still shapeless) on the pastry board (3) lightly floured and add more flour if necessary, knead for a few minutes until it forms a smooth and homogeneous dough (4), wrap it in plastic wrap and let it rest while you prepare the filling.
Prepare the mushrooms: cut the mushrooms into slices after cleaning them and put them in a pan with a little oil, salt and garlic (5) let them sauté for a few minutes and set aside.
For the bechamel we will use two small pans, in one pour the milk and let it heat over low heat. In the other non-stick, put the butter and flour (6) turn (this compound is called roux) (7) add the milk to the roux and keep stirring to avoid lumps, turn the béchamel until it is thick enough, when you see the first bubbles form. Season with salt and add the nutmeg if you like. Pour the bechamel into a bowl (8), let it cool down a bit and put a film in contact to prevent the surface from hardening.
Now you have to roll out the egg pasta: put the dough on a pastry board with a little flour and roll out with a rolling pin. The dough must be very thin, 1-2 mm. If it remains attached to the pastry board, you have to add more flour on the work surface and place the pastry on a sheet of parchment paper. Create a rectangle about 35 x 45 cm, cut the edges and place it on a sheet (9). Pour a few tablespoons of bechamel on the pastry then put the slices of ham (10), then the layer of mushrooms, the grated Parmesan and the slices of cheese (11), leave the edges free for at least a couple of cm. Wrap the dough on itself on the long side with the help of the underlying parchment paper (12). Close the roll in the parchment paper and put it in the freezer for about 20 minutes to make everything firm.
Remove the roll from the freezer and cut it into slices (13) of about 2 cm, put a few tablespoons of bechamel sauce on the bottom of the pan, arrange the swivels (14), pour a few tablespoons of béchamel slightly diluted with a little milk (15) and bake at 180 degrees for 40 minutes.
Remove from the oven and serve and your swivels are ready, delicious! Enjoy your meal!
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WINE PAIRING: Trentino DOC Pinot Grigio
For the wine pairing I consulted the site vinitaly
Fresh pasta rolls with ham and cheese
Enjoy your meal!