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Rotolo Di Pasta Alla Arrabiata with Two-Chip Watercress Salad

Serves 4-5
Preparation time: 30 minutes
Cooking time: 50 minutes

When Milanese-style rotolo (mozzarella, ricotta and spinach rolled into fresh pasta) are put in the oven with a nice Neapolitan sauce, the resulting aroma transports us back to Italy… and the watercress salad with crunchy prosciutto and garlic chips is simply delizioso!


30 ml (2 tbsps) olive oil
8 garlic cloves
10 to 12 units Milanese rotolo
375 ml (1 1/2 cups) Villa Ravioli Napolitana sauce
A pinch each salt and pepper
10 prosciutto slices


1 washed watercress bunch
125 ml (1/2 cup) red onion, cut into thin slices
60 ml (1/4 cup) parmesan shavings
The zest from one lemon
30 ml (2 tbsps) lemon juice
45 ml (3 tbsps) olive oil


  1. Preheat oven at 180° C (350° F).
  2. Peel garlic cloves and chop them finely. In a frying pan, heat oil and brown garlic slices. Let crisp, drain, and absorb. Reserve.
  3. In a non-stick frying pan, over medium heat, heat a little oil, and sear frozen rotolo 2 minutes each side. Place into a baking dish and, add sauce, and season to taste. Bake for 40 minutes.
  4. Prepare the prosciutto chips and spread the prosciutto slices on a parchment-covered baking plate.

Bake for 12 to 15 minutes, or until the prosciutto is crispy. Return halfway through and reserve on absorbent paper.
Tip: Use a mandolin to mince garlic. The result will be perfect.

Watercress salad

Wash watercress, and mix all salad ingredients, taste and adjust seasoning.


Take two rotolo slices and place them on a small service plate.
Place the watercress salad on rotolo.
Add one to two prosciutto chips and a sprinkling of garlic chips.
Finish with a few shavings of parmesan if desired.

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