Cheese Pasta Roll with Tomato Sauce
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- 2 Tbsp
- 1/2 c
- ham, smoked and diced
- green onion, finely chopped
- 8 oz
- cream cheese, softened
- 1/4 c
- parmesan cheese, grated
- 1/2 c
- ricotta cheese
- 2 large
- 1/2 tsp
- spinach pasta sheets, 12 x 4" each
- 1/2 lb
- prosciutto, sliced 1/4" thick
- 1 gal
- chicken stock
- chives, fresh/chopped
- 1 lb
- 2 Tbsp
- shallots, peeled and minced
- bouquet garni
- "just a pinch" of salt
- "just a pinch" of pepper
1** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use.
2Tomato Sauce: To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel. Remove the seeds and chop the tomatoes.
3Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat.
4Add tomatoes and bouquet garni.
5Season to taste.
6Cook covered over medium heat for 30 minutes.
7Remove shallots and bouquet garni, then puree.
9Pasta Roll: In a saute pan, melt the butter and add the diced ham and scallions.
10Cook over medium heat for about 2 minutes until scallions are soft.
11Beat the cream cheese, parmesan cheese, ricotta cheese, and pepper together until smooth.
12Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well.
13Cover and refrigerate at least 2 - 3 hours.
14Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges.
15Brush the border with a little melted butter.
16Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up.
17Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.
18Wrap roll in a double thickness of cheesecloth and tie each end securely with string.
19Repeat for second pasta sheet.
20Fill a large saute pan with chicken stock.
21Bring the stock to a boil and add pasta rolls.
22Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.
23Drain and cool before removing string and cheesecloth.
24Cut each roll in half-inch thick slices.
25Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.
26Garnish with chopped chives.
27Serve warm or at room temperature.