Vegetable roll (rotolo di verdure)

01299 VEGETABLE ROLL 4 PERSONS INGREDIENTS for pasta.

400 g flour, 4 eggs, 1 pinch of salt.

For the filling: 500 g ricotta, 1/2 kg of spinach, 150 g of butter, 1 cup of grated Parmesan cheese, nutmeg, salt and pepper.

Preparation and cooking time: 2 hours, plus resting time for the pasta.

FIX: media procedure with the flour, the eggs and a pinch of salt, prepared the dough, let it sit for 30 minutes then roll out the dough.

Boil spinach and toss them to the vegetable mill.

Season with 50 g of butter, put them on the pastry, distributing them evenly.

Add salt and pepper ricotta; Join half of Parmesan cheese and knead dough with a spatula until you obtain a homogeneous compound.

The latter deployed on spinach and flavored with a rub of nutmeg.

Fold over the edges of the filled dough and form a sausage.

Wrap in a towel, that cucirete along the closure.

Bake the rolls for an hour in salted boiling water.

Drain, let it raffeddare, cut into slices which have in an ovenproof dish, flooding with melted butter and the remaining Parmesan.

Passed to the oven for a slight "au gratin" cooking.