INGREDIENTS
- For the mass:
- – Flour 300 g.
- – Eggs 2 items.
- – Water 70 cc.
- – Oil 1 jet.
- – Sal.
- Stuffed:
- – Spinach 1 bunch
- – Garlic 1 clove
- – Ricotta 200 g.
- – Grated cheese 100 to 150 g.
- – Salt, white pepper and nutmeg.
- Salsa:
- – Crushed tomato 1 and ½ cups.
- – Oil, salt and seasonings to style.
- – Golden mushrooms.
- – Grated cheese.
To get pleasure from some good pasta this time this ROTOLO got here out, a stuffed rolled pasta that you will love .
PROCEDURE:
1. Make the dough, relaxation and stretch it very skinny (1 mm) with a stick, forming a rectangle.
2. Sauté the spinach with the finely chopped garlic, drain and chop nicely. Combine with the ricotta and grated cheese and season.
3. Unfold the dough with a skinny layer (3 or 4 mm) of filling, leaving the perimeters free.
4. Roll up forming a tube.
5. Wrap a diaper measuring 30 x 50 cm or so in a material or gauze, tie the ends and each 5 cm in order that it’s even.
6. Boil over low warmth in a big pot for 35 to 40 minutes.
7. Drain, let it cool and thoroughly take away the canvas.
8. Reduce wheels from 1 to 1 ½ cm.
9. In a baking dish, place a sauce base, prime with the rotolo wheels and on prime of every one slightly extra sauce and cheese.
10. Gratin and serve.
