*  Exported from  MasterCook  *

                    Rottolo de Spinaca S F, Aug 1993

Recipe By     : Mary Ann Esposito's Show
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Pasta Dough:
  1      c             Flour -- or more
  1                    Egg
  1      tb            Oil
  4      tb            Water
                       Filling:
    1/2  c             Parmesan cheese -- grated
  2      c             Spinach -- cooked and chopped
  1      c             Walnuts -- finely chopped
    1/2  c             Ricotta cheese
    1/2  c             Mozzarella cheese --
                       - finely chopped
  4      lg            Basil leaves -- finely chopped
    1/2                Onion -- finely chopped
  1      pn            Nutmeg
                       Salt and pepper -- to taste

Dough:

Place flour in a bowl make a well in the center and pour in water,
egg, and oil. Stir with fork and then with hands.

Turn dough onto a lightly floured surface and knead 10 minutes, until
soft and smooth.

Place into a bowl ,oil dough, cover with a dampened cloth and let
stand 1 hour.

Roll out dough on a floured surface, as thin as possible. Turning and
sprinkling with flour as you go.

Spread 1/2" filling on stretched dough, 1" away from edges.

Roll up dough, jelly roll fashion, closing the edges by pressing them.

Wrap roll in a cheese cloth and tie edges with a string.

Place it in a very large pan of boiling salted water.

Simmer 20 minutes

Filling:

Cook onions in oil until transparent.

Stir in walnuts and cooked spinach. Season.

Add basil. Turn off heat. Let cool.

Stir in cheeses.

Once roll is cooked, drain it. Let cool, slice and place slices in a
baking dish.

Pour tomato sauce on top.

Sprinkle parmesan and bake 20 to 30 minutes.

Notes: I have slightly altered Ms Esposito's recipe.


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