Rotoli di Tonno e Ricotta

Name: Rotoli di Tonno e Ricotta (Roman Tuna and Ricotta Filling)
Cuisine: Italian
Ingredients: 2 cans (7 ounces each) olive oil-packed tuna, preferably Italian (see recipe introduction), drained (9 ounces drained); 1⅓ cups (11 ounces) ricotta cheese; 2 cloves garlic, finely minced; 2 tablespoons grated Parmesan cheese; 3 tablespoons chopped fresh basil; ¼ teaspoon freshly ground black pepper; ½ teaspoon salt

Roman Tuna and Ricotta Filling

Preparation info

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Ingredients

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

Europe
Italy
Side dish
Pescatarian
Gluten-free
Mediterranean

Method

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