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Rottolo De Spinaca

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Submitted by Beverly 4926

YIELD

servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

Pasta dough
1 237
CUP ML ALL-PURPOSE FLOUR
or more
1 1
EACH EACH EGGS
1 15
TABLESPOON ML VEGETABLE OIL
4 6E+1
TABLESPOONS ML WATER
filling
½ 118
CUP ML PARMESAN CHEESE
grated
2 473
CUPS ML SPINACH
cooked and chopped
1 237
CUP ML WALNUTS
finely chopped
½ 118
½ 118
CUP ML MOZZARELLA CHEESE
finely chopped *
4 4
LARGE LARGE BASIL
finely chopped *
½ 0.5
EACH EACH ONIONS
finely chopped
1 1
PINCH PINCH NUTMEG *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Dough: Place flour in a bowl make a well in the center and pour in water, egg and oil.

Stir with fork and then with hands.

Turn dough onto a lightly floured surface and knead 10 minutes, until soft and smooth.

Place into a bowl, oil dough, cover with a dampened cloth and let stand 1 hour.

Roll out dough on a floured surface, as thin as possible.

Turning and sprinkling with flour as you go.

Spread ½ inch filling on stretched dough, 1inch away from edges.

Roll up dough, jelly roll fashion, closing the edges by pressing them.

Wrap roll in a cheese cloth and tie edges with a string.

Place it in a very large pan of boiling salted water.

Simmer 20 minutes.

Filling: Cook onions in oil until transparent.

Stir in walnuts and cooked spinach. Season. Add basil.

Turn off heat. Let cool.

Stir in cheeses.

Once roll is cooked, drain it.

Let cool, slice and place slices in a baking dish .

Pour tomato sauce on top sprinkle parmesan and bake 20 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 446 59% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 255mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 14%
Sugars g
Protein 40g
Vitamin A 32% Vitamin C 10%
Calcium 25% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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