Rotolo

A speciality of Emilia-Romagna, rotolo is made from a very large sheet of egg pasta which is usually covered with a mixture of spinach and ricotta cheese, then rolled over like a Swiss roll, wrapped in a cloth and cooked in boiling salted water for at least 30 minutes. It is served cut in slices, with either a very light sauce of fresh tomatoes, basil and Parmesan or with melted butter and Parmesan. The filling can be varied to include spinach and meat, or simply a meat ragù.