Best Rotoli Di Pasta Or Pasta Rolls Recipes

ROTOLO DI PASTA RIPIENO

Steps:

• Place flour in a bowl and make a well in the centre, crack eggs into well, then mix with a fork until a dough starts to form.
• Turn dough onto a lightly floured surface and knead until smooth and elastic (3-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes-1 hour). Meanwhile, prepare chicory, spinach and ricotta filling.
• Divide dough into three and, working with one piece at a time, feed and roll through the rollers of a pasta machine at the widest setting until dough is smooth and silky, then fold and roll, reducing settings notch by notch, until dough is 5mm thick. Place pasta sheet onto a floured surface and repeat with remaining dough, overlapping sheets slightly to form one large rectangle.
• Scatter filling over pasta, leaving a 3cm space at the end.
• Roll pasta away from you to form a log.
• Wrap rotolo in a fine-weave tea towel and tie securely at intervals with kitchen string.
• Cook rotolo in a very wide saucepan or fish kettle of simmering water over medium heat until cooked through (30 minutes).
• Carefully remove from pan, unwrap, thickly slice and serve with marjoram and thyme brown butter.

ROTOLI DI PASTA OR PASTA ROLLS

Steps:

• Saute the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg.
• Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky.
• Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease.
• Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes.
• Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels.
• To serve, ladle some sauce on a plate and serve to 'wheel's per person.
• Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture.
• Goes best with a light red dinner wine or a rose.

SPINACH PASTA ROLLS

Steps:

• Grease an 8 x 8-inch baking dish.
• Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
• Heat oil in a medium skillet over medium-high heat.
• Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
• In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
• Spread about 1 cup pasta sauce in the bottom of the dish.
• Spread about 1/3-cup ricotta filling over the complete noodle.
• Carefully roll up starting at the short end.
• Arrange seam-side down in the prepared baking dish.
• Repeat with all remaining noodles.
• Top with more sauce.
• At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
• Sprinkle with grated Parmesan cheese.
• Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.