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Add a photoServings: 8
Ingredients
- 2 x Pasta fresh 9 x 12 (appro
- 6 ounce Prosciuttos thinly slices
- 1 lb Spinach, leaves only steam
- 4 ounce Ricotta cheese
- 2 ounce Mozzarella cheese
- 4 Tbsp. Reggiano parmesan cheese g
- Â Â Salt
- Â Â Pepper
- Â Â Nutmeg
- Â Â Creamy tomato sauce
- 35 ounce Plum tomato liquid removed
- 3 Tbsp. Sweet butter
- 2 x Med Onion finely minced
- 1 c. Dry white wine
- 2 c. Chicken stock
- 1 c. Heavy cream
Directions
- Bring a huge pot of salted water to a boil. Drop pasta in and cook for about 2 min. The cooking time is going to differ due to the varying thicknesses of pasta sheets. Test yours several times to allow it to cook-AL DENTE! Remove sheets from water and rinse off-handle carefully-then place on sheets of plastic wrap. Blot top of sheet w/paper towel and cover the pasta w/ prosciuttos in 1 layer.
- Spread the spinach/cheese mix over the prosciuttos and roll up with the 6" side. Use the plastic wrap to assist you in rolling it tightly and then wrap the roll in the plastic wrap and chill till you are ready to use. This sauce is made by combining liquids & reducing them in different stages. It is delicious and worth the time. It's also very easy to do. Heat butter in large skillet and saute/fry onions till they begin to brown (do not let them burn) Add in wine to skillet, bring mix to a boil and reduce liquid to about 1/4 c.. Add in chicken stock and return mix to a boil. Reduce this mix till there is about 1/2 c.. Squeeze the liquid removed tomatoes through your fingers to break them up and add in them to the reduced liquids in the skillet, bring to a boil and reduce to low heat and simmer for about 30 min, watching carefully and stirring frequently.
- Add in heavy cream, continue cooking slowly for 10 min.
- Taste, adjust seasoning with salt and pepper. ASSEMBLY: Remove pasta rolls from plastic wrap and-) put in to skillet with the sauce.
- REMEMBER: The pasta is completely cooked. You only want to heat it thoroughly in the sauce. When it is heated, cut off each end of the roll to make it even.
- Then cut roll into 3 equal pieces. To serve, place pool of sauce on bottom of plate & put 2 or possibly 3 pieces of pasta roll on each plate, with the pinwheel side up.Sprinkle w/grated cheese if desired it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 124 | 56% |
| Total Fat 13.99g | 17% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 230mg | 10% |
| Potassium 695mg | 20% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.53g | 3% |
| Protein 9.67g | 15% |
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