Recipe By : Mamma
Serving Size : 1 Preparation Time :0:00
Categories : Italian Ethnic
Amount Measure Ingredient -- Preparation Method
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3 Eggs
300 g Flour -- * see note
1 tb Butter
500 g Frozen spinach -- chopped
1 c Ricotta cheese
Salt and pepper -- to taste
Nutmeg -- to taste
4 cl Fresh garlic -- chopped
Parmesan cheese -- grated
Use the flour to create a little mountain with a hole in the middle
in which the eggs will be added gradually, mixing them with the flour
using a fork. When all eggs are well mixed knead the dough until it
is smooth enough. Place the dough on a lightly flour covered table
and use a rolling pin to acheive a large and flat sheet of dough.
In a pot melt the butter and add the garlic, frozen spinach and
spices. Let cook for about 10-15 after all the spinach has
unfrosted.
Mix the spinach with the riccotta and some parmesan and spread the
mixture on the sheet of pasta. Roll the pasta as if it wasa strudel
and then wrap in a smooth cloth kitchen towel and tie the ends with
string.
Cook the rotolone for 20 minutes in boiling salted water. Unwrap the
towel.
Before serving, slice the rotolone and warm the slices in a pan with
some olive oil or butter, let them brown a bit and get crispy.
Serve hot with tomato sauce and parmesan.
REG shared by Y&Y, Sheffield UK
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Per serving: 1946 Calories; 61g Fat (28% calories from fat); 90g Protein; 261g Carbohydrate; 697mg Cholesterol; 861mg Sodium
NOTES : * preferebly doppio zero flour but all purpose will do
