Roll with spinach and bacon
Instructions
Clean and wash the spinach and boil them in a pot without water and with a pinch of salt.
In a bowl mix cottage cheese, sieved, with cream and Parmesan, until mixture is creamy.
Roll out the pastry on a cloth in a thin rectangular dough, cover it with the mixture of ricotta, on this form a layer of spinach well wrung finally put some slices of speck.
Roll up the dough over itself when closing inside the filling, wrap it tightly in a thin cloth, close the latter at the ends and bake the rolls in a pot with salted water boiling gently for 45 minutes.
After this time, let it cool, cut into slices and scaldatele in the oven for a few moments.
Split the six individual dishes prepared with a bit of hot tomato sauce and serve with the remaining sauce aside.
Ingredients and dosing for 6 persons
- 400 g of type egg pasta dough
- Tomato sauce
- For the filling:
- 400 g of ricotta
- 3 tablespoons of cream
- 2 tablespoons of grated parmesan cheese
- 300 g of spinach
- Salt
- 150 g of speck