For the pasta roll, prepare a pasta dough and let it rest covered for an hour. Separate the chard leaves from the stems, cut both into narrow strips and blanch in boiling hot salted water for 2 minutes.
Chop onion and garlic, sauté in butter until translucent, add parsley and remove from heat.
Cut ham and mozzarella into cubes. Mix the onion mixture, ricotta, ham and half the mozzarella with the chard. Season with salt, pepper and nutmeg.
Roll out pasta dough into a rectangle. Spread the filling on top. Roll up the dough, moisten the ends of the dough with water, form a ring and close tightly. Boil the roll in boiling salted water i30 min.
Peel and chop the tomatoes, season with oregano, salt and pepper and let it thicken. Mix in the remaining mozzarella.
Butter a gratin dish, carefully place the pasta roll in it, pour the paradeis sauce over it and sprinkle with parmesan.
Bake the pasta roll in the preheated oven at 250 °C for 15-20 minutes.
Preparation Tip:
Fill the noodle roll as you like with different seasonal vegetables!
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