Name: Baked Sliced Pasta Roll Filled with Spinach (Rotolo di Pasta)
Total time: 1 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Egg Pasta dough made with 2 eggs and 1 ½ cups flour; ½ recipe Béchamel; 2 ounces prosciutto, sliced thin; 2 pounds fresh spinach, stems removed and thoroughly washed or 20 ounces frozen leaf spinach, thawed; ½ recipe of the Simple Tomato Sauce; Salt; ¼ cup yellow onion, finely chopped; 1 egg yolk; Pinch of nutmeg, grated; 1 ¼ cups parmigiano-reggiano, freshly grated; 1 cup whole milk ricotta; 4 tablespoons butter

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This elegant and delicious pasta dish comes from the Emilia-Romagna region of Italy and is a recipe I learned from my mother. It is perfect for a dinner party because it can be prepared ahead of time up to the point when it goes into the oven.

Ingredients

2 pounds fresh spinach, stems removed and thoroughly washed or 20 ounces frozen leaf spinach, thawed

Europe
Italy
Emilia-Romagna
Main course
Mediterranean
Pasta

Method

If using frozen spinach skip to step 2. If using fresh spinach, put it in a pot with ½ teaspoon salt and just the water that clings to it after washing. Cover and cook over medium heat, stirring occasionally, until very tender, 8 to 10 minutes. Drain the spinach and, when cool