Roll Of Salmon And Ricotta

Preparation:

Preparation: In a bowl mix the ricotta, sieved, with the Parmesan and the cream, using a wooden spoon, in order to obtain a creamy mixture; if it is still too thick to spread easily, add more cream. Prepare the egg pasta as indicated in the corresponding recipe and roll it out on a tea towel into a thin rectangular sheet. Form a regular layer on top of the ricotta mixture and cover it with the slices of smoked salmon. Using the tea towel, carefully roll the dough up on itself, from the longer side, enclosing the filling inside. Tightly wrap the roll obtained in a thin cloth, close this at the ends, then cook the preparation in a saucepan with lightly boiling salted water for 45 minutes. When the roll is ready, leave it to cool, take it out of the cooking container, remove it from the cloth, cut it into regular slices, arrange the latter in a baking dish and heat them in the oven. Meanwhile, brown the garlic cloves and sage in a small saucepan with the butter, then remove from the heat and discard the garlic. Distribute the slices of roll, now hot, on six individual plates, sprinkle them with the melted butter and serve immediately.