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Food Network SA

Fresh Pasta Rollatini with Spinach and Ricotta

Key info

  • Difficulty
    › Easy
  • Prep time
    › 20 min
  • Cook time
    › 1/2 hr
  • Serves
    › 4-6

Ingredients

Pasta:

1 cup cake flour

1/2 cup all-purpose flour, plus extra for dusting

2 egg yolks

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

¼ to ½ cup water, plus extra, as needed

Filling:

340g frozen spinach, thawed and drained

85g thinly sliced prosciutto, finely chopped

½ cup whole milk ricotta cheese

? cup grated Parmesan

1 egg yolk

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter, chopped, room temperature

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg

1 tablespoon water

Butter, for greasing the baking dish

3 tablespoons unsalted butter, melted

3 tablespoons grated Parmesan

2 cups warm tomato-basil marinara sauce

Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 20 by 40 cm in size, 4 (15cm) pieces kitchen twine

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