Rotoli di Tonno e Ricotta

Roman Tuna and Ricotta Filling

Preparation info
    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 2 cans (7 ounces each) olive oil-packed tuna, preferably Italian (see recipe introduction), drained (9


In a bowl, combine all the ingredients and mix well. Shape, cook, and bake the pasta rolls as directed, then serve with Tomato Sauce.