Rotolo Di Spinaci
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Rotolo Di Spinaci calories by ingredient
Introduction
This pasta and spinach roll is very popular in Tuscany due to the high quality of ricotta they produce. Making the rich, eggy pasta by hand is worth the effort here - the store-bought sheets cannot do this filling justice. You can comprimise by using store-bought pasta sauce for topping it, though, if you wish.*Note* you will need a large pot and cheesecloth for this recipe. This pasta and spinach roll is very popular in Tuscany due to the high quality of ricotta they produce. Making the rich, eggy pasta by hand is worth the effort here - the store-bought sheets cannot do this filling justice. You can comprimise by using store-bought pasta sauce for topping it, though, if you wish.
*Note* you will need a large pot and cheesecloth for this recipe.
Number of Servings: 6
Ingredients
-
---Roll---
7 oz flour
1/4 tsp ground saffron
2 eggs, beaten
20 oz (2 packages) frozen cooked spinach, thawed and squeezed dry
10 oz low-fat ricotta cheese
1 egg yolk
1/2 tsp black pepper
3 oz fresh grated Parmesano-Reggiano cheese
---Sauce---
2 tsp olive oil
1 small onion, minced
3 cloves garlic, minced
1 small carrot, shredded
2 fl. oz red wine
28 oz crushed tomatoes
1 tsp dried basil
1 tsp aged balsamic vinegar
Directions
---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.