Best 4 Pasta Rolls Stuffed With Ricotta Spinach And Prosciutto Recipes
Indulge in a culinary delight with our irresistible Pasta Rolls Stuffed with Ricotta, Spinach, and Prosciutto. These delectable rolls are a symphony of flavors and textures, featuring tender pasta sheets enveloping a luscious filling of creamy ricotta, vibrant spinach, and savory prosciutto. Each bite offers a harmonious blend of flavors, enhanced by a rich tomato sauce and a sprinkling of Parmesan cheese. Elevate your meal with our easy-to-follow recipes for Spinach and Ricotta Stuffed Pasta Shells and Pasta Rolls Stuffed with Ricotta and Spinach. These versatile dishes can be customized to suit your preferences, whether you prefer a vegetarian option or a meat-filled indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
- On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
- Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
- Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
- Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.
PROSCIUTTO- AND SPINACH-STUFFED SHELLS
Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
- In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
- Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 590, Carbohydrate 61 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 17 g, TransFat 0 g
SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI
Steps:
- Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
- Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
- In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
- Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
- Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
- Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
- Serve cannelloni with remaining tomato sauce, heated.
Tips:
- To make the pasta dough, use a food processor fitted with a dough blade. Combine the flour, salt, and eggs in the food processor and pulse until the dough just comes together. If the dough is too dry, add a little water one tablespoon at a time until it forms a ball.
- If you don't have a food processor, you can make the pasta dough by hand. Place the flour and salt in a large bowl and make a well in the center. Crack the eggs into the well and whisk them together with a fork. Gradually whisk in the flour from the sides of the bowl until the dough comes together. Knead the dough on a lightly floured surface for 10 minutes, or until it is smooth and elastic.
- To make the filling, combine the ricotta cheese, spinach, prosciutto, Parmesan cheese, eggs, salt, and pepper in a medium bowl. Mix well until the ingredients are evenly combined.
- To assemble the pasta rolls, roll out the pasta dough into a thin sheet. Cut the sheet into 6-inch squares. Place a spoonful of the filling in the center of each square. Fold the pasta dough over the filling to form a rectangle. Crimp the edges of the pasta dough to seal the filling inside.
- Bring a large pot of salted water to a boil. Add the pasta rolls and cook for 3-4 minutes, or until they float to the top of the pot.
- Remove the pasta rolls from the pot and drain them on paper towels. Serve immediately with your favorite sauce.
Conclusion:
Pasta rolls stuffed with ricotta, spinach, and prosciutto are a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavors and textures in this dish is sure to please everyone at your table. Whether you are serving them as a main course or a side dish, these pasta rolls are sure to be a hit.
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