**Rotoli di Pasta (Pasta Rolls): A Journey Through Italian Culinary Delights**
Rotoli di Pasta, also known as pasta rolls, are a delightful and versatile dish that showcases the creativity and artistry of Italian cuisine. These delicate bundles of pasta dough, filled with an array of savory fillings, are a symphony of flavors and textures that will tantalize your taste buds. From classic combinations like spinach and ricotta to innovative fillings featuring sun-dried tomatoes and pesto, there's a rotoli di pasta recipe for every palate. Whether you prefer a simple tomato sauce or a rich and creamy cheese sauce, these pasta rolls are sure to leave you satisfied. Join us on a culinary journey as we explore the diverse world of rotoli di pasta, with two delectable recipes that will surely become favorites in your kitchen.
ROTOLI DI PASTA OR PASTA ROLLS
Many years ago my sister and I visited Italy and spent some time with the family of a foreign exchange student Alberto who lived with my family for a year. His mother would go every day to the market to purchase fresh items and one day she made this dish for us. You must make the pasta from scratch as it isn't available commercially. Basically make a big sheet, cover it spinach and cheese, roll it up, boil, slice and serve. Beautiful to look at.
Provided by Sherri at the Beach
Categories One Dish Meal
Time 2h20m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg.
- Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky.
- Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease.
- Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes.
- Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels.
- To serve, ladle some sauce on a plate and serve to 'wheel's per person.
- Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture.
- Goes best with a light red dinner wine or a rose.
SPINACH PASTA ROLLS
This recipe goes back years, and I make it quite often still, it is wonderful to serve for a dinner party. I make this dish using recipe#136292, make the sauce a day ahead to save time, also saute the spinach and garlic well in advance to save time. Although I am a garlic-lover I have to say that this is one of those very few recipes that I suggest not to use more than 2 teaspoons minced garlic otherwise it will overpower all the other ingredients. Also if you want, omit the mozzeralla cheese in the filling, and just sprinkle it on top, but I like it better with it added. You can double the complete recipe to make 16 lasagna rolls, and bake it in a 13 x 9-inch baking dish, I strongly suggest you double the recipe, these are so good!
Provided by Kittencalrecipezazz
Categories Savory
Time 1h45m
Yield 8 lasagna rolls
Number Of Ingredients 11
Steps:
- Grease an 8 x 8-inch baking dish.
- Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
- Heat oil in a medium skillet over medium-high heat.
- Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
- In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
- Spread about 1 cup pasta sauce in the bottom of the dish.
- Spread about 1/3-cup ricotta filling over the complete noodle.
- Carefully roll up starting at the short end.
- Arrange seam-side down in the prepared baking dish.
- Repeat with all remaining noodles.
- Top with more sauce.
- At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
- Sprinkle with grated Parmesan cheese.
- Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.
Tips:
- Choose the right pasta: Use a pasta that is thin and pliable, such as angel hair or fettuccine. This will make it easier to roll and fill the pasta.
- Cook the pasta al dente: The pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape when it is rolled and filled.
- Use a variety of fillings: There are many different types of fillings that can be used for pasta rolls. Some popular options include ricotta cheese, spinach, pesto, and meat sauce.
- Be careful not to overfill the pasta: When filling the pasta, be careful not to overfill it. This will make it difficult to roll and seal the pasta.
- Cook the pasta rolls in a sauce: Pasta rolls can be cooked in a variety of sauces. Some popular options include tomato sauce, Alfredo sauce, and pesto sauce.
Conclusion:
Pasta rolls are a delicious and versatile dish that can be made with a variety of fillings and sauces. They are perfect for a special occasion or a weeknight meal. With a little practice, you can easily make delicious pasta rolls at home.
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