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Spinach Pasta Roll

New.Wife's picture
Ingredients
  Egg noodle dough 1 Cup (16 tbs) (Freshly Prepared)
  Frozen chopped spinach 20 Ounce, cooked and squeeze-drained (2 Packages Of 10 Ounce Each)
  Ricotta cheese/Cottage cheese 1 Cup (16 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Boiling water 2 Cup (32 tbs) (To Cover Completely)
  Salt 2 Teaspoon
  Super sauce 3 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
Directions

GETTING READY
1) Preheat oven moderate to 350°F (180°C).

MAKING
2) Roll egg noodle dough thinly into rectangle 9 x 12 inches (22 x 33 cm).
3) In a bowl mix next 6 ingredients together.
4) Spread 1/2 the mixture over pasta up to 1 inch (2.5 cm) from edges.
5) Roll it up from short end like a jelly roll.
6) Seal the edges pressing the ends and lengthwise.
7) Wrap it up in a piece of cheesecloth or disposable dish cloth.
8) Secure the ends with string.
9) Follow the same process for second roll.
10) In an uncovered fish poacher or roaster boil water with second amount of salt.
11) Add the rolls and boil for about 30 minutes.
12) The rolls should be covered in water. So add more boiling water if needed.
13) Drain out the rolls from water.
14) Let stand for 10 minutes. The rolls should be cold before slicing.
15) The rolls can be served now as is. Slice the rolls and serve.
16) Alternately, grease a casserole and arrange the rolls in it.
17) Pour Super Sauce or Bolognese Sauce over slices.
18) Sprinkle Parmesan cheese on top.
19) Cover and bake for about 30 minutes.

SERVING
20) Serve sliced.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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