Recipe - Ritoli Alla Norcina

PASTA
1 Recipe black pepper pasta

FILLING
2 pound Fresh Italian sausage,
crumbled, cooked and
drained
1 cup Fresh ricotta
1 bn Fresh Swiss chard, boiled,
drained and chopped
1 teaspoon Freshly grated nutmeg
1 cup Freshly grated
ParmigianoReggiano plus
One half cup
One half Recipe balsamella sauce

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Preheat oven to 400 degrees F.

Bring 6 quarts water to boil and add 2 tablespoons salt.

Make the pasta and roll out to the third thinnest mark on the pasta roller.
Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing
bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and
Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in
an ice bath. Drain well and lay on clean counter.

Divide filling among pasta pieces, completely covering each sheet with 1/2
inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and
place in a buttered baking dish. Cover with balsamella sauce and sprinkle
with remaining cheese. Bake for 45 minutes until light brown on top and
bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across
each roll to form rounds and place flat on plate.

Yield: 4 servings

Posted to MCRecipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21,
1997.