Rotolo Di Spinaci
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
---Roll---7 oz flour1/4 tsp ground saffron2 eggs, beaten20 oz (2 packages) frozen cooked spinach, thawed and squeezed dry10 oz low-fat ricotta cheese1 egg yolk1/2 tsp black pepper3 oz fresh grated Parmesano-Reggiano cheese---Sauce---2 tsp olive oil1 small onion, minced3 cloves garlic, minced1 small carrot, shredded2 fl. oz red wine28 oz crushed tomatoes1 tsp dried basil1 tsp aged balsamic vinegar
---Roll---
Place the flour and ground saffron in a large bowl.
Add the beaten eggs and stir mixture into a smooth, soft dough.
Wrap dough in plastic and allow to rest at room temperature for 1 hour.
In a food processor, combine spinach, ricotta, egg yolk, pepper and Parmesano-Reggiano until smooth.
On a floured board, roll the dough into a large, thin circle.
Spread the cheese-spinach mixture over the dough and roll up, pinching the ends to seal well.
Wrap roll in cheesecloth and twist ends tightly, tying with kitchen twine to seal.
Bring a very large pot of salted water to a boil.
Add roll and cook 20 minutes.
---Sauce---
Heat olive oil in a large pot over medium-high heat.
Add onion, garlic and shredded carrot. Cook, stirring often, for 6-7 minutes.
Stir in wine and tomatoes, bring to a boil.
Reduce to a simmer and stir in basil and balsamic. Cook 10-15 minutes uncovered, until slightly thickened. Keep hot.
---Assembly---
Remove pasta roll carefully to a cutting board, unwrap and slice into 12 pieces.
Place two slices onto each plate, top with sauce and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Place the flour and ground saffron in a large bowl.
Add the beaten eggs and stir mixture into a smooth, soft dough.
Wrap dough in plastic and allow to rest at room temperature for 1 hour.
In a food processor, combine spinach, ricotta, egg yolk, pepper and Parmesano-Reggiano until smooth.
On a floured board, roll the dough into a large, thin circle.
Spread the cheese-spinach mixture over the dough and roll up, pinching the ends to seal well.
Wrap roll in cheesecloth and twist ends tightly, tying with kitchen twine to seal.
Bring a very large pot of salted water to a boil.
Add roll and cook 20 minutes.
---Sauce---
Heat olive oil in a large pot over medium-high heat.
Add onion, garlic and shredded carrot. Cook, stirring often, for 6-7 minutes.
Stir in wine and tomatoes, bring to a boil.
Reduce to a simmer and stir in basil and balsamic. Cook 10-15 minutes uncovered, until slightly thickened. Keep hot.
---Assembly---
Remove pasta roll carefully to a cutting board, unwrap and slice into 12 pieces.
Place two slices onto each plate, top with sauce and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 390.6
- Total Fat: 12.1 g
- Cholesterol: 129.3 mg
- Sodium: 1,099.1 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 6.3 g
- Protein: 21.6 g
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