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Fresh Pasta Rollatini with Spinach and Ricotta (Giada De Laurentiis) Recipe

Fresh Pasta Rollatini with Spinach and Ricotta (Giada De Laurentiis) Recipe

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Fresh Pasta Rollatini with Spinach and Ricotta (Giada De Laurentiis)

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Ingredients:

Serving

1 cup cake flour
1/2 cup all-purpose flour, plus extra for dusting
2 egg yolks
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 to 1/2 cup water, plus extra , as needed
12 oz frozen spinach, thawed and drained
3 oz thinly sliced prosciutto, finely chopped
1/2 cup whole milk ricotta cheese
1/3 cup grated parmesan
1 egg yolk
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter, chopped, room temperature
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 egg
1 tbsp water
butter , for greasing the baking dish
3 tbsp unsalted butter, melted
3 tbsp grated parmesan
2 cups warm tomato-basil marinara sauce
special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine

Directions:

For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
Preheat the broiler. Butter an 8 by 8-inch glass baking dish.
Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708.14 Kcal (2965 kJ)
Calories from fat	389.11 Kcal
		% Daily Value*
Total Fat	43.23g	67%
Cholesterol	235.34mg	78%
Sodium	1788.8mg	75%
Potassium	568.87mg	12%
Total Carbs	53.93g	18%
Sugars	5.97g	24%
Dietary Fiber	6.74g	27%
Protein	29.48g	59%
Vitamin C	20.1mg	34%
Vitamin A	2mg	66%
Iron	6.3mg	35%
Calcium	387.7mg	39%

Amount Per 100 g
Calories	164.18 Kcal (687 kJ)
Calories from fat	90.21 Kcal
		% Daily Value*
Total Fat	10.02g	67%
Cholesterol	54.56mg	78%
Sodium	414.72mg	75%
Potassium	131.89mg	12%
Total Carbs	12.5g	18%
Sugars	1.38g	24%
Dietary Fiber	1.56g	27%
Protein	6.83g	59%
Vitamin C	4.7mg	34%
Vitamin A	0.5mg	66%
Iron	1.5mg	35%
Calcium	89.9mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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