Girella al ragù e cotto

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for Lodali Dolcetto d"Alba DOC featured in the 6-bottle mixed and 4-bottle red case for February 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Girella al ragù e cotto
Lasagna Rolls with Ragù and ham

Serves: 4

Ingredients

Pasta Sheets:

• 200 g 00 flour

• 2 large eggs

Filling:

• 500 g ragù alla Bolognese (see previous recipe or use jarred from spaccio)

• 40 g ricotta

• 50 g Parmigiano Reggiano, grated

• 30 g Pecorino Romano, grated

• 1 egg yolk

• Salt and pepper

Béchamel:

• 700 ml whole milk

• 70 g butter

• 70 g all-purpose flour

• Nutmeg, to taste

Other Ingredients:

• 240 g prosciutto cotto

• Grated Parmigiano Reggiano, to taste

• Milk or water as needed

Method

Pasta Sheets

• On a clean surface, mound the flour and create a well. Crack the eggs into the center. Gradually incorporate the flour, kneading 10–15 minutes until smooth and elastic. Wrap in plastic and let rest 1–24 hours.

• Roll the dough to about 2 mm thickness. Cut into rectangles roughly 15 cm high—perfect for rolling.

• Cook the pasta sheets in salted boiling water for 1–2 minutes. Immediately transfer to ice water to cool, then drain and pat dry with paper towels. Lay the sheets out on parchment paper or a clean kitchen towel—do not stack them directly on top of each other.

• Mix the ragù alla Bolognese with ricotta, Parmigiano, Pecorino, and egg yolk. Season with salt and pepper to taste. Transfer to a piping bag for easy assembly.

Assemble the Rolls

• Spread a thin layer of béchamel on each pasta rectangle. Pipe or spoon filling along the bottom third of the sheet.

• Top with a slice of prosciutto. Roll the sheet from the bottom, forming a neat cylinder. Cut each roll into 3 equal pieces if desired. Place rolls in a lightly greased 30 cm round or rectangular baking dish.

• Thin any leftover béchamel or ragù with a splash of milk. Spoon over the rolls.

• Sprinkle generously with Parmigiano Reggiano.

• Bake in a preheated 200 °C (390 °F) oven for 20–30 minutes, until golden and bubbling.

Buon Appetito!