Post by jaco on Apr 19, 2008 7:51:10 GMT
- Spinach: 500 grams
- Garlic Cloves: 1 (To taste)
- Ricotta: 350 grams
- Pancetta 100 grams
- 2 eggs beaten
- Gorgonzola cheese: 250 grams
- 75ml Cream
- 500 gram pasta sheet rolled to 2mm thick
- Salt to taste
- Ground Pepper, to taste
COOKING TIME – APPROX 60 mins.
Serves 6-8 people
METHOD:
Cook spinach and chop, let cool.
Mash ricotta and combine with spinach salt & pepper.
Chop pancetta and fry for 2 minutes.
Mix with spinach and add eggs.
Place pasta sheet on tea towel and spread the mixture over the pasta.
Roll pasta up as you would a Swiss roll.
Wrap pasta roll in 2 tea towels and tie the ends with string.
Place in large roasting pan and fill three quarters with boiling water.
Boil for 15 minutes and turn. Boil for another 40 minutes.
Unwrap and slice in 2cm slices, place on greased baking tray.
Place under grill until lightly browned.
Place crumbed gorgonzola and cream in pan and cook until cheese has melted.
Serve Rotolo with gorgonzola sauce.
(Gorgonzola can be replaced by any other tangy cheese)
Serve with a cold Chardonnay