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Cheese Pasta Roll with Tomato Sauce















Trans-fat Free


Tomato sauce
1 pound tomatoes
2 tablespoons butter
2 each shallots
peeled, minced
1 x bouquet garni
1 x salt
to taste
1 x black pepper
to taste
Pasta roll
2 tablespoons butter
½ cup ham
smoked, diced
4 each scallions, spring or green onions
8 ounces cream cheese
¼ cup Parmesan cheese
½ cup ricotta cheese
2 large eggs
½ teaspoon black pepper
2 each lasagna noodles
spinach, 12 x 4 sheets
½ pound prosciutto
sliced, 1/4inch thick
1 gallon chicken broth
1 x chives


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.

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.

Melt butter in a sauté pan and add minced shallots.

Saute, covered, for 5 minutes over low heat.

Add tomatoes and bouquet garni.

Season to taste.

Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree.

Reserve sauce.

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

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

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth.

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

Cover and refrigerate at least 2 to 3 hours.

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

Brush the border with a little melted butter.

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.

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

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

Repeat for second pasta sheet.

Fill a large sauté pan with chicken stock.

Bring the stock to a boil and add pasta rolls.

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

Drain and cool before removing string and cheesecloth.

Cut each roll in half-inch thick slices.

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

Garnish with chopped chives.

Serve warm or at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 27664% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 246mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 19g
Vitamin A 25% Vitamin C 15%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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