About 100 ml of lukewarm water
Make a pasta dough and relax it covered for an hour. Separate the chard leaves from the stems, cut both into thin strips and blanch in boiling hot salted water for 2 min.
Chop the onion and garlic, sauté in butter until soft, add the parsley and remove from the heat.
Cut ham, mozzarella into cubes. Mix the onion mixture, ricotta, ham and half of the mozzarella with the chard. Season with salt, pepper and a pinch of nutmeg.
Roll out pasta dough into a rectangle. Spread the filling evenly on it. Roll up the dough, moisten the ends of the dough with water, form a ring and close tightly. Cook the roll in boiling salted water for 30 minutes.
Peel the tomatoes, cut them into cubes and thicken them with oregano. Season with salt and pepper and add the remaining mozzarella cheese. Grease the gratin dish with butter, carefully place the pasta roll in it, pour the tomato sauce over it and sprinkle with Parmesan cheese.
Bake in a heated oven (250 degrees) for 15-20 minutes.
Per person 620 calories = 2600 joules.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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