Ricotta-Spinach Rolls with Basil Cream Sauce

Rotolini di Pasta Fresca con Formaggi e Salsa

Cooking time - 25 minutes

Preheat oven to 350°. Bring a large pot of water to a boil. Add the salt and lasagna noodles and cook for 1 minute. Drain on clean dishtowels and cut noodles in half.

In a bowl, combine the ricotta, Parmigiano, spinach, egg and olive oil. Season with salt and pepper, mix well. Spread mixture thinly on pasta sheets and roll them up. Cut each roll inro 1 1/2 inch pieces and place them, seam side down in a buttered baking dish. Place in the oven and bake for 10 minutes.

in a blender, place the cream and basil, purée until smooth. Season with salt and pepper and spoon onto plates. Top with the pasta rolls and garnish with the tomatoes.


This made about 24 rolls which, if you serve each person 8 pieces*, works out to serving 3 instead of 4. Allow yourself more time to make this. Working with the pasta takes time and I baked the rolls 25 minutes in effort to get the ends to brown a little like the rolls in the picture. I also brushed a little butter and olive oil on the pasta in effort to keep it from drying out. The rolls don't melt and they would bake better if they were on a baking sheet, separated a little like cookies; 4 pieces that didn't fit into the baking dish were put on a pie plate and baked, separated like cookies, and they did begin to get a toasted edge. (This might be something to make ahead and freeze. From the frozen state they could be baked 25-30 minutes while you make the sauce and dice the tomatoes.)

* as in the magazine picture. ( Cucina Italiana April 2004, p. 28)