Rotolo Di Spinaci
From jo_jo_ba 15 years ago
- 20 minutes to make
- Serves 6
This pasta and spinach roll is very popular in Tuscany due to the high quality of ricotta they produce. Making the rich, eggy pasta by hand is worth the effort here - the store-bought sheets cannot do this filling justice. Read more You can comprimise by using store-bought pasta sauce for topping it, though, if you wish. *Note* you will need a large pot and cheesecloth for this recipe. See less
Ingredients
- ---Roll--- shopping list
- 7 oz flour shopping list
- 1/4 tsp ground saffron shopping list
- 2 eggs, beaten shopping list
- 20 oz (2 packages) frozen cooked spinach, thawed and squeezed dry shopping list
- 10 oz low-fat ricotta cheese shopping list
- 1 egg yolk shopping list
- 1/2 tsp black pepper shopping list
- 3 oz fresh grated Parmesano-Reggiano cheese shopping list
- ---Sauce--- shopping list
- 2 tsp olive oil shopping list
- 1 small onion, minced shopping list
- 3 cloves garlic, minced shopping list
- 1 small carrot, shredded shopping list
- 2 fl. oz red wine shopping list
- 28 oz crushed tomatoes shopping list
- 1 tsp dried basil shopping list
- 1 tsp aged balsamic vinegar shopping list
How to make it
- ---Roll---
- Place the flour and ground saffron in a large bowl.
- Add the beaten eggs and stir mixture into a smooth, soft dough.
- Wrap dough in plastic and allow to rest at room temperature for 1 hour.
- In a food processor, combine spinach, ricotta, egg yolk, pepper and Parmesano-Reggiano until smooth.
- On a floured board, roll the dough into a large, thin circle.
- Spread the cheese-spinach mixture over the dough and roll up, pinching the ends to seal well.
- Wrap roll in cheesecloth and twist ends tightly, tying with kitchen twine to seal.
- Bring a very large pot of salted water to a boil.
- Add roll and cook 20 minutes.
- ---Sauce---
- Heat olive oil in a large pot over medium-high heat.
- Add onion, garlic and shredded carrot. Cook, stirring often, for 6-7 minutes.
- Stir in wine and tomatoes, bring to a boil.
- Reduce to a simmer and stir in basil and balsamic. Cook 10-15 minutes uncovered, until slightly thickened. Keep hot.
- ---Assembly---
- Remove pasta roll carefully to a cutting board, unwrap and slice into 12 pieces.
- Place two slices onto each plate, top with sauce and serve.
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" It was excellent "