Rotoli di Pasta

Pasta rolls are a specialty of Emilia-Romagna, but they are also found in the cucina ebraica of Padua. I imagine you can buy commercial pasta sheets and roll them out a bit thinner, as most store-bought ones are too thick. But it’s better if you make the pasta dough at home and roll it out yourself. The dough is then spread with the filling, rolled, wrapped, and simmered in salted water. (A fish poacher or large roasting pan with a rack is ideal.) Once removed and unwrapped, the roll can be sliced and served warm as is with a light sauce, or sliced and placed in a baking dish, topped with melted butter and Parmesan or a light sauce, and warmed in the oven.