Pasta Rolls Stuffed With Ricotta Spinach And Prosciutto Recipes

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Steps:

• Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA

Steps:

• For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
• For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
• On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
• Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
• Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
• Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Steps:

• Preheat oven to 400°.
• Cook pasta a few minutes less than package instructions suggest.
• Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
• Season with salt and pepper.
• Top with remaining prosciutto and Parmesan.
• Bake until golden, 30 to 40 minutes.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

RICOTTA AND SPINACH STUFFED PASTA SHELLS

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
• Cool slightly.
• Preheat oven to moderate.
• Boil, steam or microwave spinach until just wilted; drain.
• Chop spinach finely, squeeze out excess liquid.
• Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
• Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
• Place pasta shells in dish; sprinkle with parmesan.
• Bake, covered, in moderate oven about 1 hour or until pasta is tender.

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Steps:

• Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
• Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
• Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
• Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
• Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
• Serve cannelloni with remaining tomato sauce, heated.

SPINACH AND PROSCIUTTO ROLLS

Steps:

• Cook lasagna noodles according to package directions; drain and pat dry.
• Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
• Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
• Roll up each noodle and place seam side down in a baking dish.
• Drizzle each roll with melted butter.
• Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
• Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.

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.