Recipe - Pasta Roll With Lemon And Ricotta

PASTA MAKES 46 PEOPLE
500 g Plain white flour; (1lb)
5 Eggs
1 Pinches salt

LEMON AND RICOTTA FILLING
200 g Ricotta; (7oz)
Grated zest of 1 large lemon
1 lg Pinch of nutmeg
3 tablespoon Freshly grated Parmesan
cheese
1 Egg yolk
Sea salt and milled black
pepper
2 tablespoon Finely chopped flat leaf
parsley

BEETROOT AND MASCARPONE FILL
2 lg Beetroot; boiled not pickled
; and whizzed in a
; food processor
150 g Mascarpone; (5oz)
2 tablespoon Freshly grated Parmesan
1 lg Pinch of ground cumin
Butter and sage leaves to
serve

To make the pasta: Put all the flour in a pile on a work surface and plunge
your fist into the centre to make a hollow. Break the eggs into the hole
and add a pinch of salt. Using your fingers or a fork, beat the eggs
together thoroughly. Then begin to knead them roughly into the flour. Use
your hands or a food processor to knead everything into a dough. Rest the
dough for 5 minutes. Divide in half and roll each half out as thinly as
possible, preferably using a pasta machine with a wide roller, but
otherwise a rolling pin.

Make both the fillings. For both, whisk all the ingredients together and
set aside.

Spread each filling over each sheet respectively, and then roll the pasta
up like a Swiss Roll making sure there is no air between each turn of the
spiral (keep within 3cm of the edges). Wrap tightly in clean muslin cloth,
tying each end tightly.

Bring a fish kettle of salted water to boil. Slide the wrapped rolls into
water carefully and boil gently boil for about 15 minutes. Remove carefully
and drain. Unwrap and lay on a board to slice with a very sharp knife.
Arrange two slices of each roll on plates and spoon over a little hot
melted butter, which has been infused with fresh sgae leaves.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.