Spinach and cheese pasta

48 Servings

Ingredients

Quantity Ingredient
2½ pounds Cream cheese; room temperature
2 cups Parmesan cheese; finely shredded
10 Egg
1 cup Flat-leaf parsley; finely minced
1 cup Scallions; finely minced
2 tablespoons Garlic; pureed
6 Pasta; cooked sheets
24 slices Prosciutto; thinly shaved
1 pounds Spinach leaves; blanched
Chicken stock; unsalted

Directions

COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND CHILL FOR 2 HOURS SPREAD 1-½ CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING ½ INCH BORDER ALL AROUND ROLL UP THE PASTA AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING FILL A HOTEL PAN ⅔ TO ¾ WITH HOT WATER OR CHICKEN STOCK PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED

Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@...

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