Fresh Pasta Rollatini with Spinach and Ricotta

Fresh Pasta Rollatini with Spinach and Ricotta
22 Ingredients
  • 1 cup cake flour
  • 1/2 cup all-purpose flour, plus extra for dusting
  • 2 egg yolks
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 cup water, plus extra, as needed
  • 12 ounces frozen spinach, thawed and drained
  • 3 ounces thinly sliced prosciutto, finely chopped
  • 1/2 cup whole milk ricotta cheese
  • 1/3 cup grated Parmesan
  • 1 egg yolk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter, chopped, room temperature
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon water
  • Butter, for greasing the baking dish
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons grated Parmesan
  • 2 cups warm tomato-basil marinara sauce
  • Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine
Nutrition
499
25% daily value
6 servings
                                       
                                           
     

Fat

48% 31

Saturated

67% 13

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

12% 36

Carbs (net)

- 32

Fiber

14% 4

Sugars

- 5

Sugars, added

- 0

Protein

38% 19

Cholesterol

53% 159

Sodium

42% 1013

Calcium

30% 304

Magnesium

19% 80

Potassium

16% 760

Iron

28% 5

Zinc

18% 2

Phosphorus

43% 303

Vitamin A

53% 475

Vitamin C

20% 18

Thiamin (B1)

38% 0

Riboflavin (B2)

39% 1

Niacin (B3)

42% 7

Vitamin B6

30% 0

Folate equivalent (total)

58% 234

Folate (food)

- 153

Folic acid

- 48

Vitamin B12

24% 1

Vitamin D

256% 38

Vitamin E

35% 5

Vitamin K

244% 293

Sugar alcohols

- 0

Water

- 188
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