PASTRY:

2 c. all-purpose flour
1 egg
6 oz. ricotta cheese

STUFFING:

1 1/2 lb. cooked vegetables
1/4 c. butter
1/2 c. lowfat cream
1 egg

Mix the sifted flour, the whole egg and the sieved or blended ricotta cheese. Knead well. Make into a ball, wrap in film and leave to stand for 30 minutes in a bowl, over a saucepan of hot water. Trim and wash the vegetables of your choice: tomatoes, mushrooms, asparagus, green beans, pepper, eggplant, etc. Partly cook them, separately, in salted water, or steam.

When they are ready, drain and toss in half the butter. Cover with the cream and leave to marinate for 30 minutes. Preheat the oven to 400 degrees. Smear some butter on a large sheet of waxed paper and roll out the pastry thinly with a floured rolling pin.

Arrange the vegetables on it with the cream marinade. Roll up the pastry and place on an oiled baking pan. Brush the pastry with beaten egg and put in a hot oven for 40 minutes. Serve piping hot.