Rosetta Roast (Herb-Laminated Pasta Roses
Servings: 6–8
Total Time: ~2 hours (active + resting)
This dish is a true labor of love — layers of fresh herb-laminated pasta, a creamy ricotta and mozzarella filling, and a garlicky red-wine tomato sauce, finished with slow-braised beef (optional but incredible). Each pasta rosetta is hand-rolled, delicate, and full of flavor — perfect for a dinner party, date night, or holiday table.
🕒 Time Breakdown
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Prep & dough resting: 1 hour
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Rolling, laminating & shaping: 40 minutes
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Cooking & assembly: 20 minutes
Ingredients
Fresh Laminated Herb Pasta (Option 1)
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2½ cups all-purpose flour (plus more for rolling)
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4 large eggs
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Fresh herbs: rosemary, basil, sage & parsley (a small handful of each)
Beet Pasta Dough (Option 2 – for color)
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2½ cups all-purpose flour (plus more for rolling)
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2 large eggs
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2 medium beets, steamed and blended smooth
Cheese Filling
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1 (15-oz) container ricotta cheese
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1 (8-oz) container mozzarella, shredded
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1 cup Parmesan, grated
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¼ cup fresh parsley, chopped
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¼ cup fresh basil, chopped
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Salt & pepper, to taste
Red Wine Garlic Tomato Sauce
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1 tbsp olive oil
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4 garlic cloves, minced
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½ cup red wine
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16 oz tomato sauce
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1 tsp salt
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1 tsp black pepper
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Optional: fresh herbs for garnish
Instructions
Step 1: Prepare the Beet Dough (if using)
Steam beets for 25–30 minutes until fork-tender. Blend with eggs until smooth.
On a clean surface, mound flour and create a well. Add beet-egg mixture and slowly incorporate flour with a fork. Knead for 5 minutes until smooth. Wrap and rest 30 minutes.
Step 2: Prepare the Plain Pasta Dough (if using)
By hand:
Mound flour, make a well, add eggs, whisk gently, and knead 5 minutes until smooth.
By stand mixer:
Mix flour and eggs with paddle attachment for 5 minutes until elastic.
Wrap and rest 30 minutes.
Step 3: Laminate the Pasta with Herbs
Cut rested dough into 4–6 pieces. Roll through a pasta machine from thickest to thinner settings.
Cut sheets into 13–15 inch strips. Lay one sheet flat, scatter herbs evenly, then top with a second sheet. Run through the pasta roller once more (second-to-lowest setting) to seal the herbs inside. Set aside lightly floured.
Step 4: Make the Cheese Filling
Mix ricotta, mozzarella, Parmesan, parsley, basil, salt, and pepper until smooth. Transfer to a piping bag or zip-top bag with the corner snipped.
Step 5: Shape the Rosettas
Pipe a line of filling along the lower edge of each pasta strip. Fold the pasta up and over the filling and gently seal. Roll the strip into a rose shape and pinch the seam to secure. Repeat.
Step 6: Make the Red Wine Tomato Sauce
Heat olive oil over medium heat. Add garlic, salt, and pepper; sauté 1 minute until fragrant. Carefully add wine and simmer 1 minute. Stir in tomato sauce and reduce heat to low. Simmer gently.
Step 7: Cook the Rosettas
Bring a large pot of salted water to a gentle boil. Lower rosettas in carefully. Cook 2–5 minutes, until al dente. Remove gently to preserve shape.
Step 8: Assemble
Spoon sauce onto plates. Add one or two rosettas per serving. Finish with Parmesan, fresh herbs, and a drizzle of olive oil. Serve over braised beef if using.
Tips & Variations
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Add butter or cream to the sauce for richness
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Swap beef for short ribs or lamb
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Freeze uncooked rosettas for up to 2 months
❤️ Why You’ll Love It
This dish captures everything comforting about Italian cooking — slow, intentional, layered, and beautiful. The herb-laminated pasta looks like art, the filling is creamy and rich, and the red-wine sauce brings warmth that makes everyone go quiet at the table.
