cheese pasta roll with tomato sauce

How To Make cheese pasta roll with tomato sauce

• 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.
• 2

  Tomato 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.
• 3

  Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat.
• 4

  Add tomatoes and bouquet garni.
• 5

  Season to taste.
• 6

  Cook covered over medium heat for 30 minutes.
• 7

  Remove shallots and bouquet garni, then puree.
• 8

  Reserve sauce.
• 9

  Pasta Roll: In a saute pan, melt the butter and add the diced ham and scallions.
• 10

  Cook over medium heat for about 2 minutes until scallions are soft.
• 11

  Beat the cream cheese, parmesan cheese, ricotta cheese, and pepper together until smooth.
• 12

  Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well.
• 13

  Cover and refrigerate at least 2 - 3 hours.
• 14

  Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges.
• 15

  Brush the border with a little melted butter.
• 16

  Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up.
• 17

  Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.
• 18

  Wrap roll in a double thickness of cheesecloth and tie each end securely with string.
• 19

  Repeat for second pasta sheet.
• 20

  Fill a large saute pan with chicken stock.
• 21

  Bring the stock to a boil and add pasta rolls.
• 22

  Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.
• 23

  Drain and cool before removing string and cheesecloth.
• 24

  Cut each roll in half-inch thick slices.
• 25

  Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.
• 26

  Garnish with chopped chives.
• 27

  Serve warm or at room temperature.
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