June 24, 2015
Rotolo di Pasta
I saw a pizza version of this dish on a "Best Of" show. While a great idea, the concept was taken from an Italian pasta dish. Time to do some research.
We have all seen lasagna rolls either on blogs or on Pinterest and I have a skinny version (under 350 calories) that uses all veggies as the filling but the original is what I was most interested in.
I wanted to make mine with creamy ricotta, fresh mozzarella, broken up meatballs and Swiss chard grown right in my own crate garden. Plus, I had a large container of homemade sauce I needed to do something with.
When the weather with me, it was the perfect time to put my plan into action. The Nudge was traveling and I wanted to bring a good stick to the ribs dinner to my Dad's for Father's Day.
I know this would be something he would really enjoy and pick at all week.
So what makes this version different from the original? The filling is usually prosciutto and spinach, the roll is boiled in cheesecloth and the final sauce is Gorgonzola and mascarpone.
A yummy version for sure, but once again I had a few leftovers that needed to be used.
Yes, another "Off the Cutting Board" post.
Originally I was going to make the pizza rotolo and top them with a fried egg (like this pizza) for a recent recipe contest, but after two tries and two failures, I gave up the idea (for now) and bought a package of fresh pasta sheets and went in a direction I was familiar with.
Let's get cooking.....
Rotolo di Pasta
makes 12 servings of two each
* package of fresh pasta lasagna sheets (usually 8 sheets)
* 8oz. prosciutto, chopped fine
* 1 large shallot,minced
* 2 cloves garlic, minced
* 1/2 cup Romano cheese, grated
* 8oz. fresh mozzarella, grated
* 2 large meatballs, smashed
* 1 1/2 cup ricotta cheese, drained
* 1/2 cup cooked spinach, squeezed dry and chopped fine
* 1 egg, beaten
* 1/8 teaspoon freshly grated nutmeg
* freshly ground black pepper
* 4oz. cream cheese
* 1 cup Alfredo sauce, prepared or jarred
* 24oz. marinara sauce + extra for serving
1. Boil, at a low rolling boil, the pasta for 3-4 minutes. Remove and place between a sheet of wax paper until ready to use.
2. In a skillet saute the shallots, garlic and prosciutto until the edges start to brown. Remove to a bowl.
2. To the prosciutto, add the meatballs, ricotta, Romano, spinach, egg, nutmeg, pepper, cream cheese and mozzarella. Mix well. Can be refrigerated ahead of time. Bring back to room temperature before using.
3. Divide stuffing mixture into 8 even piles. Spread 1 pile from short sides, edge to edge, evenly on a sheet of pasta.
Gently roll without pressure, until the end edge is under the roll. Carefully remove to a sheet pan and continue until all sheets are rolled.
4. Place in the fridge for at least 1 hour or cover with plastic wrap and refrigerate overnight.
5. Slice each roll into 3 pieces. Prepare a baking pan with an even layer of marinara sauce.
Turn each cut piece so you see the pinwheel, touching side by side. Continue with each sheet until all the pinwheels are snug in the pan.
6. Cover with foil, that has been sprayed with olive oil spray and bake for 30 minutes at 450°.
Lower the heat to 400°, remove the foil and spoon a layer of Alfredo over the pinwheels. Return the pan to the oven to bake, uncovered, for 30 more minutes, until the top starts to brown and the edges are bubbly.
Sprinkle additional Romano cheese on top and carefully place two pinwheels on each plate.
Sprinkle with parsley.
This is a HUGE Ta-Da!! Makes a great appetizer, pasta course or with three pinwheels, a dinner.
My Dad is gonna love this!!