Crespelle with pasta dough and mushroom nut filling recipe

Crespelle with Pasta Dough and Mushroom Nut Filling recipe

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♼ Recipe origin is unknown. Crespelle with pasta dough and mushroom nut filling recipe, recipe Rating: 4.8
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Ingredients

	pasta for Crespelle (my recipe in the database)
500 g	mushrooms, sliced
2 clove(s)	garlic, chopped
50 g	butter
250 g	mascarpone
60 g	walnuts, roughly chopped
200 g	freshly grated Parmesan cheese
2	eggs
some	parsley, chopped
	salt and pepper
	rosemary, chopped leaves
	dried oregano
	For the topping:
1 glass(es)	tomato sauce
some	whipping cream
some	freshly grated Parmesan cheese

Instructions

Sauté the mushrooms and the garlic in the butter. Season to taste. Let cook until there is no more liquid. Set aside to cool. When the mushrooms have cooled add the rest of the ingredients and mix well.

Roll out the pasta on a towel or baking sheet until it is very thin. Spread with the filling, but leave a 3 cm edge free. Roll it up with the help of the towel or baking sheet. Cut off the ends and roll it into a clean kitchen towel. Tie the ends and place into a big pan with boiling salted water. Cook over low heat for 45-50 minutes.

Remove the roll from the pan and unwrap. Cut slices of 3 cm and spread them onto an oven proof dish. Spoon over the tomato sauce and add some cream, sprinkle with Parmesan cheese and bake at 180°C for 20 minutes.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a