Pasta rolls stuffed with ricotta, spinach & prosciutto-ba

15 servings

Ingredients

Quantity Ingredient
3 cups All purpose flour
3 Eggs
3 pounds Fresh spinach, rinsed and stemmed
3 cups Ricotta cheese
3 Eggs
1½ tablespoon Freshly grated nutmeg
1½ cup Grated Parmesan cheese
Salt & freshly ground pepper
½ cup Plus 1 T water
1½ tablespoon Olive oil
24 Paper-thin slices prosciutto
18 ounces Mozzarella cheese, thinly sliced
Olive oil
Sun-dried Tomato Vinaigrette (see separate recipe)

Directions

PASTA

FILLING

For pasta: Place flour in large bowl. Mix eggs, water and oil; add to flour and blend well. Knead on floured surface until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.

For filling: Place spinach in heavy large skillet over medium heat.

Cover and cook until wilted, stirring occasionally. Drain. Squeeze dry. Chop spinach. Mix ricotta, eggs and nutmeg in large bowl. Stir in spinach and Parmesan. Season with salt and pepper.

Cut off ⅓ of dough. Roll out on lightly floured surface as thinly as possible. Trim to 18x11-inch rectangle. Spread with ⅓ of spinach mixture, leaving ½-inch border on all sides. Cover filling with 8 prosciutto slices, then ⅓ of mozzarella. Fold 1 inch of each long side over filling. Brush edges of short ends with water. Starting at 1 short end, roll pasta up jelly roll fashion. Wrap in cheesecloth and tie with string to hold shape. Repeat with remaining dough and filling.

Bring 2 inches of water to boil in large roasting pan on top of stove. Add pasta rolls. Reduce heat, cover and siinmer 35 minutes.

Using 2 spatulas, remove rolls and cool. Gently remove string and cheesecloth. Wrap tightly and refrigerate overnight.

Cut pasta rolls into ½ inch-thick slices. Arrange on platter. Brush with olive oil. Serve at room temperature with Sun-dried Tomato Vinaigrette.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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