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Add a photoServings: 4
Ingredients
- 1 x recipe Black Pepper Pasta see * Note
- 2 lb Fresh Italian sausage crumbled, cooked, and liquid removed
- 1 c. Fresh ricotta
- 1 bn Fresh Swiss chard boiled, liquid removed, and minced
- 1 tsp Freshly-grated nutmeg
- 1Â 1/2 c. Freshly-grated Parmigiano-Reggiano divided
- 1/2 x recipe Balsamella Sauce
Directions
- Preheat oven to 400 degrees. Bring 6 qts water to boil and add in 2 Tbsp. salt.
- Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pcs 10 inches long. Cover and set aside.
- In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and 1 c. Parmigiano till well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter.
- Divide filling among pasta pcs, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with Balsamella Sauce and sprinkle with remaining cheese. Bake for 45 min till light brown on top and bubbly everywhere. Remove, let stand 10 min.
- To serve, slice across each roll to create rounds and place flat on plate.
- This recipe yields 4 servings.
- NOTES : Joe's note: I haven't located the Balsamella Sauce called for in this recipe. Maybe it will turn up at a later date.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 936 | |
| Calories from Fat 717 | 77% |
| Total Fat 79.48g | 99% |
| Saturated Fat 30.13g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 1957mg | 82% |
| Potassium 845mg | 24% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.18g | 3% |
| Protein 40.28g | 64% |
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