Recipe

Rotolo Di Spinaci Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year ago 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. You can comprimise by using... More Prep:100m Cook:20m Servings:6	Jo_jo_ba
	spinachy pasta cheesy tomatoey rich sweet eggy saffrony exotic italian rich special oniony garlicky carroty winey

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misslizzi

Ingredients

---Roll---

7 oz flour

1/4 tsp ground saffron

2 eggs, beaten

20 oz (2 packages) frozen cooked spinach, thawed and squeezed dry

10 oz low-fat ricotta cheese

1 egg yolk

1/2 tsp black pepper

3 oz fresh grated Parmesano-Reggiano cheese

---Sauce---

2 tsp olive oil

1 small onion, minced

3 cloves garlic, minced

1 small carrot, shredded

2 fl. oz red wine

28 oz crushed tomatoes

1 tsp dried basil

1 tsp aged balsamic vinegar

Directions

---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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Comments

jo_jo_ba 1 year ago said:
Amount Per Serving
Calories: 390.6
Total Fat: 12.1 g
Cholesterol: 129.3 mg
Sodium: 1,099.1 mg
Total Carbs: 49.8 g
Dietary Fiber: 6.3 g
Protein: 21.6 g

misslizzi 1 year ago said:
Looks a cooking project that is well worth the time and effort! I'll have to schedule this one for after the Holidays, so I can give it my best!

lafluers 1 year ago said:
Sounds delicious~

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