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Green pasta roll

Green pasta roll

Combi-steam oven
Oven temperature: 110 °C and 180 °C
Steam percentage: 100% and 0%
Tip for combi-steam oven with water tank: Slide the cavity pan into the second ledge from the bottom with the closed pan under it

Preparation time: 60 minutes, including 20 minutes in the oven

Ingredients for 4 people


Pasta dough for the pasta dough
300 g patent flour or 150 g fine wheat semolina with 150 g flour
3 eggs
1 teaspoon of salt
flour for rolling out or 300- 400 g (depending on thickness) ready-made pasta dough

50 g butter
500 g washed spinach
1 clove of garlic, finely chopped
100 g freshly grated parmesan cheese
250 g ricotta cheese
1-2 tablespoons of lemon juice
black pepper

Tomato Sauce
2 shallots, finely chopped
2 cloves of garlic, finely chopped
750 g tomatoes, skinned and diced
2 tablespoons of olive oil
100 ml red wine
black pepper


Knead the dough ingredients into a firm, smooth dough, wrap it in plastic wrap and let it rest for 20 minutes. Meanwhile, sauté the shallots and garlic in 1 tablespoon of olive oil until glazy. Add the tomato pieces and simmer for 10 minutes until the tomato is soft. Add the red wine and season with salt and pepper. Blanch the washed spinach in the combi-steam oven at 110°C at 100% steam for 4 minutes, then coarsely chop. If using a combi steam oven with a water tank, place the cavity pan in the second ledge from the bottom with the dense pan underneath. Melt half the butter and fry the garlic in it. Place the garlic with the spinach in a bowl to cool. Then add the ricotta, lemon juice and half the parmesan cheese. Season to taste with salt and pepper. Divide the dough into two equal portions and roll it out with a rolling pin or pasta machine into rectangles about 25 x 35 cm.

Using a spatula, spread the spinach/ricotta mixture evenly over the dough and roll it up like a strudel. Put the tomato sauce in a baking dish. Cut the rolls into wide 5 cm pieces and place them in the sauce with the cut side up. Sprinkle the remaining cheese over the pasta rolls. Spread the remaining butter in small pieces over the rolls. Prepare the dish for 10 minutes in the preheated combi-steam oven at 180 °C with 100% steam. Reduce the steam percentage to 0% and leave the dish in the oven for about 10 more minutes until the cheese begins to brown.

Tip: Steaming is a convenient way to skin tomatoes. Preheat the combi-steam oven to 110 °C with 100% steam. Cross the tomatoes and remove the crowns. Place the tomatoes in the hole pan and steam for 2-4 minutes at 100% steam, depending on how thick and firm the skin is, preferably on the second ledge from below with the closed pan underneath. Remove the tomatoes from the oven and briefly plunge them into ice-cold water. You can now remove the sheet in a moment.

For more tasty recipes, check out the Gaggenau cookbook
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