Spinach-ricotta roll
“This makes an especially tasty first course. It also tastes wonderful with a little butter and fresh sage or a little cheese sauce.“
Method
Pour all of the ingredients for the dough into a bowl and, using your hands, work them into a smooth mixture. Roll out the dough as thin as possible on a flour-coated working surface. In so doing, be careful, though, that no holes appear in the dough.
Chop up the spinach and put it in a bowl with the ricotta cheese, the egg, the parmesan cheese, the salt, and the nutmeg. Stir well with a fork and then spread the mixture evenly over the dough. Roll up the dough and close off both ends well. Wrap the roll in a clean cloth and tie with a food-grade string so that the cloth does not open.
Bring abundant salted water to a boil in a long pot (such as one used for cooking a whole fish). Place the roll with the cloth in the water and simmer for about 15 minutes.
Take the roll out of the water, carefully remove the cloth, and cut the roll into slices that are about 2 cm. (1 in.) thick. Serve with tomato sauce and Parmesan cheese.
Ingredients
- Ingredients for the dough: 400 gr. (14 oz.) Schär "Farina/Mehl", 4 eggs, 4 tablespoons oil, 4 tablesoons lukewarm water, salt.
Ingredients for the filling: 500 gr. (1 lb. 2 oz.) cooked spinach, 400 gr. (14 oz.) ricotta cheese, 1 egg, 3 tablespoons grated parmesan cheese, a pinch of salt, a little ground nutmeg.
Ingredients for decorating: 5 tablespoons tomato sauce, grated parmesan cheese at pleasure
