Recipe - Rottolo De Spinaca S F Aug 1993

Pasta Dough
1 cup Flour (or more)
1 Egg
1 tablespoon Oil
4 tablespoon Water
Filling
One half cup Grated parmesan cheese
2 cup Spinach; cooked and chopped
1 cup Walnuts; finely chopped
One half cup Ricotta cheese
One half cup Mozzarella cheese; finely
chopped
4 lg Basil leaves; finely chopped
One half Onion; finely chopped
1 pn Nutmeg
Salt and pepper; to taste

Dough 1. Place flour in a bowl make a well in the center and pour in
water,egg and oil.Stir with fork and then with hands 2. Turn dough onto a
lightly floured surface and knead 10 minutes, until soft and smooth. 3.
Place into a bowl ,oil dough, cover with a dampened cloth and let stand 1
hour. 4. Roll out dough on a floured surface, as thin as possible. Turning
and sprinkling with flour as you go. 5. Spread One half " filling on stretched
dough,1" away from edges. 6. Roll up dough, jelly roll fashion, closing the
edges by pressing them . 7.Wrap roll in a cheese cloth and tie edges with a
string. 8. Place it in a very large pan of boiling salted water. 9. Simmer
20 minutes

Filling 1.Cook onions in oil until transparent. 2. Stir in walnuts and
cooked spinach. Season. 3.Add basil. Turn off heat.Let cool. 4 Stir in
cheeses.

Once roll is cooked, drain it.Let cool, slice and place slices in a baking
dish. Pour tomato sauce on top Sprinkle parmesan and bake 20 to 30
minutes..

NOTES : I have slightly altered Ms Esposito recipe

Recipe by: Mary Ann Esposito's Show Posted to MCRecipe Digest V1 #762 by
Leon & Miriam Posvolsky miriamp@pobox.com on Aug 28, 1997