Strudel filled with vegetable ragout and cheese

To prepare the strudel filled with vegetable ragout and cheese, start with the dough for the pastry. Sift the flour and place it in a bowl, then add the salt 1, egg, and oil 2. Finally, add the lukewarm water 3.

Begin working the dough with your hands 4 until you obtain a uniform consistency, then transfer the dough to a lightly floured work surface and continue kneading 5. Shape it into a ball 6, cover it with plastic wrap, and let it rest for at least 30 minutes in a cool, dry place, around 77°F.

In the meantime, focus on the ragout: wash all the vegetables under plenty of fresh running water. Clean the spring onions by removing the outermost layer and green tops 7, then slice them into rings 8: once cleaned and sliced, you should have about 3.5 oz. Continue with the baby carrots, also slicing them into rings 9.

Peel the celery 10, cut it into strips and then small cubes 11. Trim the green beans and cut them into 1-inch pieces 12;

Take the bell pepper, remove the stem and core to eliminate the seeds and internal filaments, then slice it into rings 13 and then into cubes 14. Take the eggplant, remove the ends, and slice it 15.

From each slice, cut into strips and then cubes 16. Once finished, take a non-stick pan and heat the oil together with a clove of garlic cut into 2 large pieces 17. Add the spring onion 18 and let it brown for a few minutes, stirring with a spatula.

Add the celery and carrots and sauté for 3-4 minutes, stirring often 19. Then add the green beans 20 and season with salt and pepper. Cook for a few more minutes, then add the bell peppers 21.

Cook for another 5 minutes before adding the eggplants 22. After a couple of minutes, pour in the tomato sauce 23. Deglaze with the vegetable broth 34 and let it cook on low heat for 30-40 minutes.

Finally, add the basil 25 and remove the garlic, take off the heat, and let it cool: it is important that the ragout is well-cooled when you use it to fill the strudel. Meanwhile, take the strudel dough and roll it out on a lightly floured work surface with a rolling pin 26, creating a square shape 15x15 inches. Place the slices of cheese in the center of the pastry, leaving a few inches from the edge 27.

Spread the vegetable ragout over the bed of cheese 28 and sprinkle with grated salted ricotta flakes 29. Now take the top and bottom edges of the dough and fold them over the filling, making sure the edges stick well 30.

First fold one side edge and then the other, making it tighter than the previous one (31-32); seal and then gently roll the strudel onto itself, shaping it into a cylindrical and regular shape 33.

Place a sheet of parchment paper on the baking tray, and place the strudel on it, brushing it with beaten egg 34. Bake in a preheated static oven at 392°F for 30 minutes (or in a ventilated oven at 356°F for about 20 minutes). Once ready, remove your strudel filled with vegetable ragout and cheese from the oven 35, let it cool for a few minutes to set further before slicing and serving it 36!