Pasta Roses with Sausage and Vegetables

Traditional and Thermomix recipe.

This is a rich and flavorful first course that you can create with fresh egg pasta sheets, either store-bought or homemade. You will need rectangular sheets that you will fill, fold over themselves, then roll to create the roses.

It’s a pleasant dish for the whole family, perfect for Sunday or family lunches.

Ingredients

Let’s go shopping

9 oz egg pasta sheets (fresh or 7 oz if dry)
11 oz smoked provolone (provola)
4 oz mixed caciotta cheese
2 tbsp extra virgin olive oil
4 hard-boiled eggs
2 cloves garlic (whole)
3 cups radicchio
3 cups Savoy cabbage (or green cabbage)
2 pinches salt
1 lb 2 oz sausages
4 1/4 cups béchamel sauce (see my recipe)
2 oz grated Parmesan

Pasta Roses with Sausage and Vegetables

Tools

What we need to make them

1 Knife
1 Cutting board
1 Skillet
1 Pot
1 Baking dish for 8 servings
1 Chopper

Steps

Pasta Roses with Sausage and Vegetables

Grate the smoked provolone and the caciotta, and set aside.
Wash the radicchio and cut it into thin strips.
Do the same with the Savoy cabbage (or green cabbage).
Put the extra virgin olive oil and the garlic in a large enough skillet to flavor it: 3 minutes. Remove the garlic.
Add the radicchio.
Then add the cabbage and cook: 10 minutes covered, stirring occasionally.
Lightly salt at the end, mix, and set aside to drain, reserving any cooking liquid.
Prepare the béchamel following my recipe, click here.
While the béchamel is cooking, take 150 g of sausage out of its casing and chop it; as soon as the béchamel is ready, turn off the heat and add the chopped sausage to it.
Mix well and add 50 g of the reserved cooking liquid from the radicchio and cabbage and mix.
If the vegetables didn’t release any liquid, add water from the tap.
Now we have all the ingredients ready and we just need to assemble the baking dish.
Filling
Put the smoked provolone and the caciotta in the Thermomix bowl and chop: 10 sec./speed 6. Remove and set aside.
Put the extra virgin olive oil and the garlic in the bowl and flavor: 3 min./248°F/speed 1. Remove the garlic.
Add the radicchio and the cabbage and cook: 10 min./212°F/Reverse, scraping down occasionally.
Lightly salt and mix: 30 sec./speed “spoon”. Remove from the bowl, set aside to drain and reserve any cooking liquid.
Béchamel
Put the milk, flour, butter and salt in the bowl and cook: 12 min./194°F/speed 4. Leave to cool in the bowl for 20 minutes.
Add 150 g of sausage (removed from its casing) to the béchamel and chop: 20 sec./speed 6. Scrape down the sides of the bowl.
Pour in 50 g of the reserved cooking liquid from the radicchio and cabbage and mix: 10 sec./speed 4.
If the vegetables did not release any liquid, add a little water from the tap.
At this point take the remaining sausage, remove it from the casing and put it in a bowl.
Start filling the egg pasta roses.
Spread a ladle of béchamel on the base of the baking dish.
Take a pasta sheet about 8 in high and 12 in wide (a rectangle), place it on the work surface and distribute the filling layers over it, starting with a spoonful of béchamel,
then crumble a little sausage,
Add some of the vegetables,
the provolone,
and finally a diced wedge of hard-boiled egg.
Now fold the pasta sheet in half and then roll it onto itself to form a rose.
Place the rose on the béchamel in the baking dish.
Complete the entire dish, and don’t worry if the “petals” of the egg pasta roses stick out a bit from the edge — this will create some crispness. Add a few extra radicchio leaves between the petals for color.
Keep a little béchamel aside to add after baking in case the roses look a bit dry on the surface.
Cover the baking dish with parchment paper and bake in a preheated oven for about 20 minutes at 356°F (conventional).
Take out of the oven and add a little béchamel and grated Parmesan to each rose.
The Pasta Roses with Sausage and Vegetables are ready. Soft, tasty and crispy at the same time.