cheese pasta roll with tomato sauce

How To Make cheese pasta roll with tomato sauce

• Step 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.
• Step 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.
• Step 3
  Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat.
• Step 4
  Add tomatoes and bouquet garni.
• Step 5
  Season to taste.
• Step 6
  Cook covered over medium heat for 30 minutes.
• Step 7
  Remove shallots and bouquet garni, then puree.
• Step 8
  Reserve sauce.
• Step 9
  Pasta Roll: In a saute pan, melt the butter and add the diced ham and scallions.
• Step 10
  Cook over medium heat for about 2 minutes until scallions are soft.
• Step 11
  Beat the cream cheese, parmesan cheese, ricotta cheese, and pepper together until smooth.
• Step 12
  Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well.
• Step 13
  Cover and refrigerate at least 2 - 3 hours.
• Step 14
  Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges.
• Step 15
  Brush the border with a little melted butter.
• Step 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.
• Step 17
  Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.
• Step 18
  Wrap roll in a double thickness of cheesecloth and tie each end securely with string.
• Step 19
  Repeat for second pasta sheet.
• Step 20
  Fill a large saute pan with chicken stock.
• Step 21
  Bring the stock to a boil and add pasta rolls.
• Step 22
  Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.
• Step 23
  Drain and cool before removing string and cheesecloth.
• Step 24
  Cut each roll in half-inch thick slices.
• Step 25
  Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.
• Step 26
  Garnish with chopped chives.
• Step 27
  Serve warm or at room temperature.
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