Fresh Pasta Roses with Speck, a truly incredible first course that I adore!
An easy and quick recipe, ideal for the Easter lunch and family Sundays. I generally prepare them the day before: they are fresh egg pasta rolled and filled with very thinly sliced speck and mozzarella. The photographic step-by-step will guide you perfectly through the preparation.
Before leaving you to the recipe, however, I want to give you a few extra tips. If you’re in a hurry you can use ready-made béchamel, but I assure you homemade is much better and it takes only 7-8 minutes with my recipe. For the fresh pasta choose it very thin so it won’t need pre-cooking. For the filling I use speck, but cooked ham also works very well, or if you prefer a sauced version try the filled fresh pasta roll with mushrooms and scamorza cheese.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz fresh egg pasta
- 7 oz mozzarella
- 7 fl oz béchamel
- 5 oz speck
- 1/2 cup Parmesan cheese
How to make Fresh Pasta Roses with Speck
Roll out a sheet of fresh egg pasta and divide it in two. Begin filling with béchamel, speck and grated mozzarella.
Roll each piece onto itself and then cut into slices to create spirals. Place them in a baking dish.
Cover the surface generously with béchamel and mozzarella.
Bake the roses in the oven at 392°F for about 25-30 minutes; let them cool slightly and then serve.
Storage for Fresh Pasta Roses with Speck
You can store them in the refrigerator in an airtight container until the next day. Instead of speck you can use cooked ham and other cheeses such as scamorza or provola.
