Chicken Pesto Roll Up Lasagne
Ingredients
280 g type 00 flour
2 eggs
3 egg yolks
1 pinch salt
semolina, as needed, for dusting
1 butternut squash
3 olive oil
4 boneless skinless chicken breast
2 onions, chopped
2 garlic cloves, crushed
1 plain flour
600 ml chicken stock
500 g mascarpone
190 g green pesto
30 g basil, chopped
0.25 tsp. freshly grated nutmeg
90 g Parmesan, finely grated
2 milk
50 g pine nuts
1 handful rocket leaves, to garnish
Instructions
STEP 1/8
Preheat your oven to 180˚C
STEP 2/8
Halve the butternut squash and rub the inside halves with 1 tbsp of olive oil. Place the halves face down on a parchment lined oven tray and roast for 50-60 minutes
Remove from the oven.Once cool enough to handle, discard the seeds and then scoop the flesh into a bowl. Mash with a fork and leave to one side to cool completely
STEP 3/8
Heat 2 tbsp olive oil in a casserole or deep sauté pan. Add the chicken breasts and brown for a few minutes on each side. Remove chicken
Add the onion and garlic to the pan, cook until soft, then stir in flour. Cook for a minute or two, then pour in chicken stock and stir until smooth
Return the chicken breasts to the pan and simmer gently until the chicken is cooked through – around 12 minutes
STEP 4/8
Shred the chicken with a fork, then stir in half of the mascarpone, pesto and chopped basil. Set aside to cool
STEP 5/8
Add the pasta ingredients to the bowl, fitted with the dough hook, and run the kitchen machine on speed 1 until the dough begins to come together.
Increase to speed 2 and knead the dough for 7 minutes until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough
Rest the dough, wrapped in cling film, in the fridge for 30 minutes
STEP 6/8
Fit the lasagne roller to the low speed outlet on your machine
Unwrap the dough and roll through the widest setting (0) on speed 1. Fold the dough in half and roll again
Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking
STEP 7/8
Adjust the width setting on the roller to 1 and pass the dough through. Adjust again to 2, and repeat. Continue this way until setting 8
Cut the long pasta strips into sheets about 15cm long. Spread mashed butternut squash onto each sheet followed by a generous spoon of the chicken mixture
Roll the sheets up around the filling and carefully lift each roll into a baking dish
STEP 8/8
Mix together the remaining mascarpone and milk into a smooth sauce and pour over the top. Sprinkle with Parmesan and top with pine nuts
Bake in the preheated oven for 45 minutes until browned and bubbling. Serve scattered with rocket leaves
Chicken Pesto Roll Up Lasagne
Ingredients
280 g type 00 flour
2 eggs
3 egg yolks
1 pinch salt
semolina, as needed, for dusting
1 butternut squash
3 olive oil
4 boneless skinless chicken breast
2 onions, chopped
2 garlic cloves, crushed
1 plain flour
600 ml chicken stock
500 g mascarpone
190 g green pesto
30 g basil, chopped
0.25 tsp. freshly grated nutmeg
90 g Parmesan, finely grated
2 milk
50 g pine nuts
1 handful rocket leaves, to garnish
Instructions
STEP 1/8
Preheat your oven to 180˚C
STEP 2/8
Halve the butternut squash and rub the inside halves with 1 tbsp of olive oil. Place the halves face down on a parchment lined oven tray and roast for 50-60 minutes
Remove from the oven.Once cool enough to handle, discard the seeds and then scoop the flesh into a bowl. Mash with a fork and leave to one side to cool completely
STEP 3/8
Heat 2 tbsp olive oil in a casserole or deep sauté pan. Add the chicken breasts and brown for a few minutes on each side. Remove chicken
Add the onion and garlic to the pan, cook until soft, then stir in flour. Cook for a minute or two, then pour in chicken stock and stir until smooth
Return the chicken breasts to the pan and simmer gently until the chicken is cooked through – around 12 minutes
STEP 4/8
Shred the chicken with a fork, then stir in half of the mascarpone, pesto and chopped basil. Set aside to cool
STEP 5/8
Add the pasta ingredients to the bowl, fitted with the dough hook, and run the kitchen machine on speed 1 until the dough begins to come together.
Increase to speed 2 and knead the dough for 7 minutes until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough
Rest the dough, wrapped in cling film, in the fridge for 30 minutes
STEP 6/8
Fit the lasagne roller to the low speed outlet on your machine
Unwrap the dough and roll through the widest setting (0) on speed 1. Fold the dough in half and roll again
Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking
STEP 7/8
Adjust the width setting on the roller to 1 and pass the dough through. Adjust again to 2, and repeat. Continue this way until setting 8
Cut the long pasta strips into sheets about 15cm long. Spread mashed butternut squash onto each sheet followed by a generous spoon of the chicken mixture
Roll the sheets up around the filling and carefully lift each roll into a baking dish
STEP 8/8
Mix together the remaining mascarpone and milk into a smooth sauce and pour over the top. Sprinkle with Parmesan and top with pine nuts
Bake in the preheated oven for 45 minutes until browned and bubbling. Serve scattered with rocket leaves