Rotolo Ripieno

Ingredients Wheat flour, eggs, and water, but sometimes only flour and water. For the filling, various ingredients usually, but not always, bound with ricotta.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs and water. The dough is left to rest, then rolled out with a rolling pin into a more or less rectangular sheet, on which the filling is spread evenly. The sheet is then rolled up, wrapped in gauze, and simmered in salted water.

The gauze is carefully removed, and the rotolo is sliced. The slices are arranged in an ovenproof dish; covered with béchamel, ragù, or simple tomato sauce, depending on local custom; and gratinéed.